Artichoke Ricotta Spread
1/2 cup parsley
14-ounce can artichoke hearts, drained
1/2 cup light sour cream
1/2 cup part skim ricotta cheese
1/4 cup grated parmesan cheese
1/2 teaspoon Worcestershire sauce
- Mince parsley in food processor. Add artichokes and puree. Add remaining ingredients and process until smooth.
Makes 8 servings
93 calories, 4 g protein, 1 g fiber, 6 g fat, 2 g sat fat, 263 mg sodium
