Artichoke and Herb Yogurt Dip

(from miloshouse’s recipe box)

Serves 4 people

Ingredients

  • 1 oz parmesan
  • 2 tbsp mint
  • 1/4 cup basil
  • 1/4 cup parsley
  • 2 jars artichoke hearts
  • 16 oz greek yogurt
  • 1/2 tsp lemon zest
  • 1/2 tsp pepper
  • 1/4 tsp salt
  • 1/8 tsp nutmeg

Directions

  1. Chop herbs in food processors (pulse 5 times)

  2. Add remaining ingredients (pulse 5 times) and process until combined

  3. Refrigerate for 2 hours

  4. Remove 30 min before serving

  5. Can be spread over chicken and broiled

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