Hot Artichoke and Parmesan Cheese Dip - The Cooking Cardiologist

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* Exported from MasterCook *

 

Hot Artichoke and Parmesan Cheese Dip

 

Recipe By :The Cooking Cardiologist, Richard Collins, pg. 29

Serving Size : 12 Preparation Time :0:00

Categories : Appetizers And Snacks

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 can (13.5 ounce) artichoke hearts

3 slices Italian bread

4 tablespoons reserved brine from artichokes

1/4 cup KRAFT Miracle Whip Nonfat Dressing

1/2 cup parmesan cheese-grated, fat-free

 

Drain artichokes, reserving 4 tablespoons of brine. Combine all

ingredients in a food processor. Process about 1 minute to make a smooth

paste. Spoon into a sprayed 1-1/2 quart baking dish. Bake 20 to 25

mintues in a 350 oven. If desired, broil 2 minutes to lightly brown.

Allow to rest 10 minutes before serving with your favorite low fat

crackers or vegetables.

 

Nutritional Analysis: Calories 44, Fat 1.3,Cholesterol 3, Carbohydrate

5.6, Protein 2.3, Sodium 149

 

 

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Per Serving (excluding unknown items): 14 Calories; trace Fat (11.8%

calories from fat); trace Protein; 3g Carbohydrate; trace Dietary Fiber;

0mg Cholesterol; 29mg Sodium. Exchanges: 0 Grain(Starch); 0 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0