Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3/4 c plain nonfat yogurt
1/2 c fresh basil leaves
3 TB balsamic vinegar
4 oz light cream cheese
: (Neufehatel)
1 c chopped red bell pepper -
: md size
2 lg globe artichokes -- steamed
: and chilled

Place all ingredients EXCEPT bell pepper and artichokes in blender or
food processor. Cover and blend until smooth. Remove from blender;
stir in bell pepper. Cover and refrigerate 2 hours.

Remove leaves from artichokes; arrange leaves on serving platter.
Place 1 teaspoon sauce on each leaf, or place bowl of dip in center
of leaves. 8 servings

Source: Betty Crocker, New Choices Cookbook Typos by Brenda Adams
Posted to mc-recipe 9/11/96

Recipe By :

From: matejka#bga.Com (Anita A. Matejkadate: 96-09-09 23:43:38 Edt

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