Lisa's Recipe of the Month

June 2004

Warm Artichoke and Salsa Dip

1 12-oz jar or two 6-oz jars of marinated artichoke hearts (or in water)
1/3 cup sliced green onion
2 Tbsp bottled green salsa
½ cup light shredded Monterey Jack or blended cheese
¼ cup regular, light, OR fat free sour cream
¼ cup snipped fresh cilantro

Drain artichokes and coarsely chop. In a small saucepan combine artichokes, green onions and salsa. Cook over medium heat until heated through, stirring frequently. Remove from heat and add cheese, sour cream and cilantro. Serve immediately. Makes 1 ½ cups (or six ¼ cup servings).

Calories and fat depend on if you use regular, light or fat free products. The lowest fat possible preparation is about 50 calories per serving with a gram or two of fat.

Adapted from Better Homes and Gardens, June 2004 issue.

Use with pita or tortilla chips, bread, or vegetables.

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