* Exported from MasterCook *
Artichoke Spread
Recipe By :From Real Entertaining columnist David Hagedorn.
Serving Size : 8 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs
Amount Measure Ingredient -- Preparation Method
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12 ounces artichoke hearts -- (2 jars) quartered and marinated , such as Cento brand, drained (about 1 1/2 cups)
5 1/4 ounces herbed soft cheese -- (1 package) such as Boursin
1/4 cup packed flat-leaf parsley leaves -- chopped Salt
Freshly ground black pepper
Combine half of the artichokes, the herbed cheese spread and the parsley in a mini food processor; pulse to form a smooth light-green mixture. Transfer to a small bowl.
Coarsely chop the remaining artichoke hearts, then fold them into the cheese mixture. Season with salt and pepper to taste.
Transfer to a bowl for serving, or cover and refrigerate for up to 3 days.
Makes 16 tablespoons (8 servings)
45 calories, 4g fat, 3g saturated fat, 10mg cholesterol, 140mg sodium, 2g carbohydrates, 1g dietary fiber, 1g sugar, 1g protein.
Bright green and chunky, this spread is easy to make and suitable for any occasion.
Serve with baguette slices that have been brushed with oil, seasoned with salt and pepper and toasted.
Source:
"Tested by David Hagedorn for The Washington Post."
S(Formatted by Chupa Babi):
"July 2011"
Yield:
"1 cup"
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Per Serving (excluding unknown items): 96 Calories; 8g Fat (68.9% calories from fat); 3g Protein; 5g Carbohydrate; 2g Dietary Fiber; 21mg Cholesterol; 164mg Sodium. Exchanges: 0 Lean Meat; 1 Vegetable; 1 1/2 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0
