It’s always good to have some fresh appetizer and snack ideas instead of the standard chips and dip. This Chicken-Artichoke Spread is low in fat, carbohydrates and cholesterol.
1 (14-ounce) can artichoke hearts, drained
2 (4-ounce) skinned, boned chicken breast halves
1/2 cup minced green onions
3 small garlic cloves, minced
1 cup plain low-fat yogurt
2 tablespoons light mayonnaise
1/4 cup grated fresh Parmesan cheese
2 teaspoons Worcestershire sauce
3 drops hot sauce
1/8 teaspoon paprika
Preheat oven to 350 degrees F.
Place artichoke hearts in food processor, and process until finely chopped. Spoon into a bowl, and set aside.
Place a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add chicken, and cook 4 minutes on each side or until chicken is done. Remove chicken from skillet, and let cool. Cut chicken into 1-inch pieces, and set aside.
Recoat skillet with cooking spray, and add onions and garlic. Saute 2 minutes or until tender. Place chicken and onion mixture in food processor; process until finely ground. Add yogurt, mayonnaise, cheese, and sauces, and pulse until well-blended. Add chicken mixture to artichokes; stir well.
Spoon mixture into a 1-quart baking dish coated with cooking spray, and sprinkle with paprika. Bake mixture at 350 degrees F for 25 minutes or until heated. Serve spread warm or cold with French bread or crackers.
Yield: 4 cups (serving size: 1/4 cup)
CALORIES 45 (26% from fat); FAT 1.3g (sat 0.4g); PROTEIN 5.2g; CHOLESTEROL 11mg; CALCIUM 55mg; SODIUM 102mg; FIBER 0.1g; CARBOHYDRATE 3.3g