Artichoke Lemon Dip - 8g Carbs, 3g Fiber, 2g Sugars
From: www.simplyrecipes.com - by Elise Bauer
Creamy artichoke dip made with artichoke hearts, Parmesan cheese, lemon, parsley, garlic, and cream cheese.
Prep time: 10 min
Makes about 2 cups of dip
1 14-ounce (400 g) can of artichoke hearts, packed in water, drained
1/4 cup chopped fresh parsley
1/4 cup (25 g), packed, grated Parmesan cheese
1 Tbsp lemon zest
1 clove garlic, minced (about 1 teaspoon)
1/2 teaspoon fresh black pepper
1/4 teaspoon salt
8 ounces (225 g) cream cheese, room temperature
3 to 4 Tbsp lemon juice
1 Put the drained artichoke hearts, parsley, Parmesan, lemon zest, garlic, and salt and pepper in a food processor. Pulse a few times until a paste forms. You should still be able to make out bits of parsley and lemon, so don't over-process it.
2 Place the cream cheese in a medium sized bowl. Add the artichoke parsley mixture and the lemon juice. Stir until well blended. Add more salt, pepper, and lemon juice to taste. Garnish with a few fresh leaves of parsley or ribbons of lemon zest.
Salt omitted!
Makes about 2 cups of dip
Servings: 8
Serving Size: 91 g (3.2 o
Nutrition per Serving: 124 Calories, 82 Calories From Fat, 9.1g Total Fat, 5.6g Saturated Fat, 0g Trans Fat, 28mg Cholesterol, 301mg Sodium, 8g Carbs, 3g Dietary Fiber, 2g Sugars, 5g Protein
Posted by: chefgloria1030@yahoo.com
| Reply via web post | • | Reply to sender | • | Reply to group | • | Start a New Topic | • | Messages in this topic (1) |
No comments:
Post a Comment