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Recipe Name: Ab Fab Artichoke Dip/sandwich Filling (ovo La Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 1

1 Frozen artichoke hearts
Italian herbs
Balsamic vinegar
1 t olive oil
1 Onion, chopped fine
3 Garlic cloves Peeled and
Squinched up into little
1 Package of mushrooms
1/2 Cup(s) Or so f/f parmesan cheese
2 Spoonsfuls of f/f mayo and
F/f sour cream.
1 Ds
you know what I mean
Marinate artichoke hearts with italian herbs and some balsamic
vinegar. I myself add a teaspoon or so of olive oil (someone will be
coming to measure me now, I'm sure). Stir artichoke hearts and rest of
ingredients together. DON'T put in so much white stuff that it is too
moist because the mushrooms will release moisture and then it will get
gross. Bake at 350 for about 30 minutes in a French White Corning Ware
casserole. If you put it in anything else it will explode. This is
great as a dip, or in a pita sandwich. I hope you like it, and I
promise not to post too often until I actually learn to measure and
write :-) Posted by Cynthia Barnes <> to
Fatfree Digest [Volume 13 Issue 13] FATFREE Recipe collections
copyrighted by Michelle Dick 1994. Used with permission. Formatted by
Sue Smith, S.Smith34, using MMCONV. 1.80á File

Nutrition (calculated from recipe ingredients)
Calories: 69
Calories From Fat: 2
Total Fat: <1g
Cholesterol: 0mg
Sodium: 32.1mg
Potassium: 307.7mg
Carbohydrates: 15.6g
Fiber: 2.5g
Sugar: 6g
Protein: 2.6g

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