Cuisinart FP-14BK Instruction Manual - Page 38

ARTICHOKE AND HERB YOGURT DIP A delicious lowfat dip for crudités or chips. Makes 4 cups (1 L) Approximate preparation time: 6 minutes, plus optional 2 hours for resting 1 OUNCE (30 G) PARMESAN, CUT INTO ½-INCH (1.25 CM) Insert the small metal chopping blade into the small work bowl CUBES of the Cuisinart® Food Processor. Process the Parmesan until 2 TABLESPOONS (30 ML) FRESH finely chopped; remove work bowl and reserve. Add the fresh MINT herbs to the work bowl; pulse to chop, about 5 pulses. Add ¼ CUP (50 ML) FRESH BASIL remaining ingredients, including reserved Parmesan; pulse ¼ CUP (50 ML) FRESH PARSLEY 5 times to combine, and then process until all ingredients are 2 JARS (12-OUNCE (340 G) ) incorporated. ARTICHOKE HEARTS Allow dip to rest at least 2 hours in refrigerator for flavours to 16 OUNCES (453 G) PLAIN LOW- develop. Remove from refrigerator ½ hour before serving. FAT YOGURT ½ TEASPOON (2 ML) LEMON ZEST Nutritional information per serving (¼ cup (50 ml) ): ½ TEASPOON (2 ML) FRESHLY GROUND BLACK PEPPER Calories 41 (52% from fat) | carb. 3g | pro. 2g | fat 2g | sat. fat 1g | chol. 2mg | sod. 115mg | calc. 73mg | fiber 0g ¼ TEASPOON (1 ML) KOSHER SALT ¹∕8 TEASPOON (0.5 ML) FRESHLY GROUND NUTMEG 19 APPETIZERS