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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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From the American Diabetes Association. 15 oz can of artichoke hearts, garlic, olive oil, fresh lemon juice, hot pepper sauce, Parmesan cheese, ground bread crumbs, dried oregano, dried basil, paprika, thyme, cvt Ingredients:
15 oz canned artichoke hearts, drained and chopped |
1 garlic clove, minced |
1 tablespoon olive oil |
1/6 cup (2 tbsp+2 tsp) fresh lemon juice |
1/8 tsp tabasco sauce |
1/2 cup parmesan cheese, grated |
1 cup bread crumbs, fine |
1/4 tsp dried oregano |
1/4 tsp dried basil |
1/8 tsp paprika |
1/8 tsp thyme |
Directions:
1. Preheat the oven to 350 degrees F. In a blender or food processor, puree the first five ingredients for 30 seconds. Pour the puree into a large bowl; stir in the cheese, bread crumbs, and herbs. Transfer the mixture to a small baking dish.
2. Cover the dip and bake for 15 minutes or until lightly golden brown. Serve warm with crackers or bread.
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