Cuisinart FP-14 manual DIP Yogurt Herb and Artichoke, Cups 4 Makes, Ounce

23APPETIZERS

0g fiber 73mg .calc 115mg .sod 2mg .chol 1g fat .sat

2g fat 2g .pro 3g .carb fat) from (52% 41 Calories cup): (¼ serving per information Nutritional

.serving before hour ½ refrigerator from Remove .develop to flavors for refrigerator in hours 2 least at rest to dip Allow

.incorporated are ingredients all until process then and combine, to times 5 pulse Parmesan; reserved including ingredients, remaining Add .pulses 5 about chop, to pulse bowl; work the to herbs fresh the Add .reserve and bowl work remove chopped; finely until Parmesan the Process .Processor Food ®Cuisinart the of bowl work small the into blade chopping metal small the Insert

resting for hours 2 optional plus minutes, 6 time: preparation Approximate

cups 4 Makes

	NUTMEG		8
GROUND FRESHLY TEASPOON				¹∕
SALT KOSHER TEASPOON			¼
PEPPER BLACK
GROUND FRESHLY TEASPOON			½
ZEST LEMON TEASPOON			½
	YOGURT
FAT-LOW PLAIN OUNCES			16
		HEARTS
ARTICHOKE )OUNCES	(12 JARS		2
PARSLEY FRESH CUP			¼
BASIL FRESH CUP			¼
MINT FRESH TABLESPOONS			2
CUBES INCH-½
INTO CUT ARMESAN	P	OUNCE	1
,

.chips or crudités for dip lowfat delicious A

DIP YOGURT HERB AND ARTICHOKE