AICR Artichoke-Scallion Dip with Herbs - 0 pts

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AICR Artichoke-Scallion Dip with Herbs - 0 pts

1 can (14 oz.) artichoke hearts, packed in water, drained

2 scallions, thinly sliced

Lemon juice, optional

1/2 tsp. dried thyme

1/2 tsp. dried basil

2 Tbsp. low fat mayonnaise or sour cream

2 Tbsp. nonfat plain yogurt

1-2 tsp. spicy mustard

Salt, to taste

1/4 cup chopped fresh parsley, garnish

 

 

 

In a food processor or blender, pureé all of the ingredients until

smooth and creamy. Spoon the mixture into a serving dish. Chill for

at least 1 hour before serving. Garnish it with parsley. The dip can

be made 1 day in advance.

 

Makes 1 cup.

 

Per 2-tablespoon serving: 32 calories, <1 g. total fat (0 g. saturated

fat), 6 g. carbohydrate, 2 g. protein, 2 g. dietary fiber, 302 mg.

sodium.

 

Source: American Institute Cancer Research

Formatted by Chupa Babi in MC: 04.04.07

 

Try as many new vegetables as you can. The research indicates that

eating a great variety of them will help fight cancer. But how do you

eat an artichoke? To get the greatest benefit from its vitamins and

phytochemicals, steam it and scrape the ‘meat’ off the leaves with

your front teeth. But it is a lot easier to transform artichoke

hearts into a tangy spread to serve on wedges of bell pepper or rye

crackers—and you’ll love the taste.

 

ChupaNote: Instead of the mayo and yogurt, I used a 1/4 cup of soft

tofu and upped the spices: doubled the thyme, basil and mustard. Added

a 1/2 t. of red pepper flakes. Added a pinch of flaked nori instead of

the salt. Worked fine. Next time I'll double the scallions too! I

like a little bit of bite.

 

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