Creamy Artichoke Dip
Creamy Artichoke Dip
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| Yield: | 3 cups |
Ingredients
- 1 can (14 ounces) artichoke hearts, drained
- 1 small zucchini, about 7" long, washed, trimmed and cut into chunks
- 2 garlic cloves, peeled and smashed flat
- 2 scallions, white and green parts, washed and trimmed, snipped into 2" pieces
- 8 ounces (1 large package) low-fat cream cheese (Neufchâtel)
- 1/2 cup low-fat sour cream
- 1/4 cup freshly grated Parmesan cheese
- 1/2 to 1 teaspoon Tabasco or hot sauce, to taste
- 1/4 teaspoon salt
Directions
1) Attach the paddles to the posts in the bread machine bucket. Program the machine for the jam cycle.
2) Place the drained artichoke hearts, zucchini, garlic, and scallions into a food processor, and process until finely diced. Don't make a totally smooth paste of this; you want to retain some of the vegetables' texture.
3) Put the vegetables, cream cheese, sour cream, Parmesan, Tabasco, and salt into the bread machine bucket, and press Start. Allow the machine to complete its cycle.
4) Serve the dip hot, warm, or at room temperature; refrigerate any leftovers.
Yield: about 3 cups.
