From Paulette Vickery's Recipe Collection

BB: ARTICHOKE PARMISAN DIP

appetizers, cheese/eggs, vegetables

6 each canned artichoke hearts
1 cup nonfat sour cream
2 tablespoon chopped chives
1/4 teaspoon seasoned salt
1/4 teaspoon basil
1/4 teaspoon minced garlic
1/8 teaspoon tobasco sauce
1/4 cup nonfat parmisan cheese

In a blender combine sour cream, chives, seasoned salt, basil, garlic, and tobasco. Cover and blend until smooth. Stir in drained and chopped artichokes and parmisan cheese. Transfer dip to a small serving bowl. Cover and chill about 4 hours. Dip will thicken as it chills. Serve with asorted raw vegetables. Makes 2 cups. Serve in 1/4 cup portions. Per serving: fat 0.1 G, cholesterol 0 MG, fiber 0.4 G, calories 37, 2 percent calories from fat, protein 5 G, carbohydrate 5 G, sodium 203 MG.

Yield: 12 servings




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