nutritional information

Per Serving:

  • Calories: 60
  • Protein: 1 g
  • Total Fat: 1 g
  • Saturated Fat: 2 g
  • Carbohydrates: 5 g
  • Cholesterol: 10 mg
  • Sodium: 70 mg
  • Fiber: 2 g
  • Sugar: 2 g

Curried Artichoke Dip

Curried Artichoke Dip

MAKES ABOUT 1 CUP

Frozen artichokes are usually of excellent quality and are very convenient to use. Cooking the curry powder for a minute or two takes away the harsh edge of the spice and adds a mellow flavor to this colorful and zesty dip. Serve with an attractive array of prepared raw vegetables, your favorite chips or crackers. You can make the dip up to 2 days ahead of time, and refrigerate it in a covered container.
  • 2 Tbs. unsalted butter
  • 1 medium-sized onion, minced
  • 1 large celery stalk, finely chopped
  • 2 tsp. mild curry powder
  • About 2 ¼ cups frozen artichoke hearts, thawed and dried
  • 2 Tbs. low-fat plain yogurt
  • ¼ cup low-fat mayonnaise
  • Salt and freshly ground black pepper to taste
  1. Melt butter in a large saucepan over medium-high heat, and add onions and celery. Cook, stirring often, until completely softened, for about 5 minutes. Add curry powder, and cook for 2 minutes more. Stir in artichoke hearts, and remove from heat. Cover, and set aside until cooled.
  2. Put artichoke mixture into a food processor, and process, scraping down sides of container as necessary, until artichokes are thoroughly chopped. Transfer mixture to a bowl, and stir in yogurt and mayonnaise. Season with salt and pepper. Cover, and refrigerate until chilled, for at least 2 hours. Alternatively, refrigerate for up to 2 days.
April 2004

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