Curried Artichoke Dip
From: Vegetarian TimesFrozen artichokes are usually of excellent quality and are very convenient to use. Cooking the curry powder for a minute or two takes away the harsh edge of the spice and adds a mellow flavor to this colorful and zesty dip. Serve with an attractive array of prepared raw vegetables, your favorite chips or crackers. You can make the dip up to 2 days ahead of time, and refrigerate it in a covered container.
Ingredients
2 tablespoons unsalted butter
1 medium-sized onion, minced
1 large celery stalk, finely chopped
2 teaspoons mild curry powder
2 1/4 cups frozen artichoke hearts, thawed and dried
2 tablespoons low-fat plain yogurt
1/4 cup low-fat mayonnaise
Salt and freshly ground black pepper to taste
Directions
1. Melt butter in a large saucepan over medium-high heat, and add onions and celery. Cook, stirring often, until completely softened, for about 5 minutes. Add curry powder, and cook for 2 minutes more. Stir in artichoke hearts, and remove from heat. Cover, and set aside until cooled.
2. Put artichoke mixture into a food processor, and process, scraping down sides of container as necessary, until artichokes are thoroughly chopped. Transfer mixture to a bowl, and stir in yogurt and mayonnaise. Season with salt and pepper. Cover, and refrigerate until chilled, for at least 2 hours. Alternatively, refrigerate for up to 2 days.
Nutrition Facts
Calories 60, Total Fat 1 g, Saturated Fat 2 g, Cholesterol 10 mg, Sodium 70 mg, Carbohydrate 5 g, Fiber 2 g, Protein 1 g, Sugars 2 g
Percent Daily Values are based on a 2,000 calorie diet
Percent Daily Values are based on a 2,000 calorie diet
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