Baby Artichokes with Creamy Horseradish-Dill Dip
- Number of Servings: 1
Ingredients
4 cups cold water1 tablespoon fresh lemon juice2 1/2 pounds baby artichokes (about 10 artichokes)1 lemon, halved1/4 cup plain fat-free yogurt1/4 cup (2 ounces) 1/3-less-fat cream cheese, softened1 tablespoon prepared horseradish1 1/2 teaspoons chopped fresh dill1 1/2 teaspoons fresh lemon juice1/8 teaspoon salt1/8 teaspoon freshly ground black pepperFresh dill sprigs (optional)
Combine water and 1 tablespoon lemon juice. Working with one artichoke at a time, bend back outer green leaves of artichokes, snapping at base, until reaching light green leaves. Trim about 1 inch from top of artichoke. Cut off stem of artichoke to within 1 inch of base; peel stem. Cut artichoke in half vertically. Rub edges with cut lemon, and place artichoke halves in lemon water. Repeat with remaining artichokes. Steam artichoke halves for 12 minutes or until tender.
Combine yogurt and next 6 ingredients (through pepper). Serve artichoke halves with dip; garnish with dill sprigs, if desired.
Yield: 4 servings (serving size: one-fourth artichoke halves and about 2 tablespoons dip)
Enjoy the season’s peak produce—including recipes and nutritional information— at Cooking Light.
Recipe Copyright © Cooking Light Magazine
Combine yogurt and next 6 ingredients (through pepper). Serve artichoke halves with dip; garnish with dill sprigs, if desired.
Yield: 4 servings (serving size: one-fourth artichoke halves and about 2 tablespoons dip)
Enjoy the season’s peak produce—including recipes and nutritional information— at Cooking Light.
Recipe Copyright © Cooking Light Magazine
Nutritional Info Amount Per Serving
- Calories: 195.9
- Total Fat: 2.8 g
- Cholesterol: 7.8 mg
- Sodium: 468.0 mg
- Total Carbs: 39.5 g
- Dietary Fiber: 18.7 g
- Protein: 13.0 g
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