Artichoke Dip
This recipe makes 1 servings
Nutritional Info |
|
|---|---|
| Per 1 tbsp (15 mL): about | - |
| cal | 2222 cal |
| pro | 1 g1g pro |
| total fat | 2 g2g total fat |
| carb | 1 g1g carb |
Full of basil's peppy fresh colour and flavour, this spread is a snap to put together before you leave home. Serve with crackers or vegetable sticks.
Ingredients
- 1 jar (6 oz/170 mL) marinated artichoke hearts 1 jar (6 oz/170 mL) marinated artichoke hearts
- 4 oz light cream cheese , softened4 oz light cream cheese, softened
- 2 tbsp light sour cream 2 tbsp light sour cream
- 1 tbsp vegetable oil 1 tbsp vegetable oil
- 1/2 tsp dry mustard 1/2 tsp dry mustard
- 1 pinch pepper 1 pinch pepper
- 1/4 cup chopped fresh basil 1/4 cup chopped fresh basil
Preparation
Drain artichoke hearts. In food processor, purée artichoke hearts, cheese, sour cream, oil, mustard and pepper until well combined. (Dip can be prepared to this point and refrigerated in airtight container for up to 24 hours.) Stir in basil.
- Keywords : Condiments/sauces; Appetizers; Sides; Cream cheese; Artichoke; Sour Cream; Basil;
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