Categories: Dips- Spreads- Salsa

Ingredients

• 1 cup plain low-fat yogurt
• 1 Tbsp. parsley, chopped
• 1 Tbsp. chives, chopped
• 2 tsp. chili sauce
• 2 cloves of garlic, minced
• 1/8 tsp. pepper
• 4 medium artichokes, prepared and cooked

Directions

1. Select artichokes with soft green color and tightly packed leaves. Fall and winter artichokes may be darker or bronze-tipped.

2. Wash artichokes. Pull off small bottom leaves. Cut off stem and the top quarter of artichoke. Let stand in pan with about 3 inches of water. (Flavor with one tablespoon lemon juice and one garlic clove, chopped.) Cover and boil gently for 25 to 45 minutes.

3. Combine all ingredients except artichokes; blend well. Refrigerate until ready to serve as a dip with artichokes.

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