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Hot Artichoke Dip -- e-w

Source of Recipe

"The Diabetes Food and Nutrition Bible" � e-mail
HOT ARTICHOKE DIP -- e-w
Yield: 16 servings; (2 tablespoons each)

- 2 (15 ounce) cans artichoke hearts, drained, reserve 2 tablespoons liquid
- 2 tablespoons lemon juice
- 1/3 cup fat-free mayonnaise
- 2 tablespoons olive oil
- 1/4 cup Parmesan cheese
- 1 cup fine dry bread crumbs
- 1 teaspoon hot pepper sauce
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- Salt and pepper to taste

Preheat oven to 350 degrees F. In a food processor or blender, blend together the artichoke hearts, lemon juice, mayonnaise, olive oil, and Parmesan cheese. Blend for 1 minute until smooth.

By hand fold in the remaining ingredients. Pour into a small non-stick casserole dish.

Bake for 20-25 minutes until puffed and browned. Serve with crackers or French bread.

2 tablespoons (dip only) equals: Calories: 62, Fat: 3 g, Cholesterol: 2 mg, Sodium: 214 mg, Carbohydrate: 8 g, Dietary Fiber: 1 g, Sugars: 1 g, Protein: 2 g ++++ Exc: 1/2 Carbohydrate, 1/2 Fat ++++ WWP: 1