Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

6 cn Artichoke hearts, chopped 1/4 t Dried basil
-and drained 1/4 t Minced garlic
1 c Fatfree sour cream 1 ds Tabasco
2 ea Tb chopped chives 1/4 c Alpine Lace fatfree
1/4 t Seasoned salt -Parmesan cheese

In blender, blend sour cream, chives, seasoned salt, basil, garlic and
Tabasco until smooth. Stir in the chopped artichokes and Parmesan
cheese. Transfer dip to a small serving bowl. Cover and chill about 4
hours. Dip will thicken as it chills. Serve with assorted raw
vegetables. Per 1/4 cup serving: 37 cal., 0.1g fat (2%), 0mg chol.,
0.4g fiber, 5g pro., 5g carb., 203mg sod. Butter Busters by Pam
Mycoskie ISBN 0-446-67040-5 Entered by Carolyn Shaw 2-95

Submitted By CAROLYN SHAW On 02-15-95

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