Guest guest Posted January 3, 2002 Report Share Posted January 3, 2002 * Exported from MasterCook * Artichoke Dip Recipe By :Karen Alexander, M.A. Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cans artichoke hearts -- packed in water, drained and chopped 1 package low fat firm silken tofu 1 1/2 tablespoons lemon juice 2 teaspoons garlic powder 1 teaspoon parsley 1 teaspoon sage -- powder 1 tablespoon rice vinegar 2 tablespoons nutritional yeast flakes paprika, to garnish -- optional Preheat the oven to 300F. Place the tofu, lemon jice, garlic, parsley, sage, rice vinegar, and nutrirional yeast flakes in a blender. Process until smooth, adding a little water if needed. Fold in the artichoke hearts. Pour the mixture into a baking dish that has been lightly coated with cooking spray. Sprinkle a little nutritional yeast on top. Bake for about 50 minutes, or until very lightly browned. Dust with paprika if desired. Source: " Kitchen in the Clouds " Copyright: " 2001 by Karen Alexander, M.A. " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 113 Calories; trace Fat (2.6% calories from fat); 7g Protein; 26g Carbohydrate; 10g Dietary Fiber; 0mg Cholesterol; 162mg Sodium. Exchanges: 1/2 Grain(Starch); 3 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates. NOTES : Good enough to take to a party, serve this dip with multi-grain crackers. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
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