Main Ingredients:

3/4 cup plain nonfat yogurt
1/2 cup fresh basil leaves
3 tablespoons balsamic vinegar
1/2 (8-ounce size) package light
cream cheese (Neufchatel)
1 cup chopped red bell pepper
(about
1 medium)
2 large globe artichokes, steamed and
chilled

Cooking Preparation of the Recipe:

The basil sauce is also great as a dip served directly after it is made. As it chills the dip thickens. After you remove the leaves from the artichokes, don't throw the artichokes out. Remove the fuzzy "chokes" and toss the hearts and bottoms into a salad.


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

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