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Ingredients:
1 package (8 ounces) fat-free cream cheese, softened
1 can (14 ounces) artichoke hearts, drained, chopped
1/2 cup each: chopped red bell pepper, celery
1/4 cup chopped pitted green, or black, olives
2 teaspoons drained capers
1 clove garlic, minced
1/2 teaspoon each: dried basil and oregano leaves
1-2 teaspoons white wine vinegar, or lemon juice
Salt and white pepper, to taste
1 loaf French bread (8 ounces, about 15 inches long)
Instructions:
1. In a medium-size bowl, mix softened cream cheese, artichoke hearts, bell pepper, celery, olives, capers, garlic, and herbs. Season to taste with vinegar, salt and white pepper.
2. Slice bread lengthwise in half. Remove bread from centers of bread halves, using a paring knife or serrated grapefruit spoon, leave 3/4-inch shell of bread. Spoon filling into each bread half, press halves together firmly and wrap in plastic wrap. Refrigerate 2 hours or until serving time. Cut into 16 pieces.
This recipe can be made a day or two in advance.
Nutritional Information:
Per Serving--
Calories: 151
Carbohydrate: 20.9g
Saturated Fat: 0.3g
Fiber: -
Sodium: 600mg
Dietary Exchange: 1.0 Vegetable, 1.0 Bread, 1.0 Fat |
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