Fresh Gazpacho Dip

Ingredients:

• 4 medium California artichokes, prepared and cooked as directed for whole artichokes
• 1/2 pound tomatoes, seeded, and chopped
• 1 1/2 tbsp tomato paste
• 2 tsp red wine vinegar
• 2 tsp lime juice
• 1 1/2 tsp olive oil
• 2 tsp minced shallots
• 1/4 cup minced green pepper
• 1/4 cup peeled and chopped cucumber
• 2 tsp chopped fresh dill
• 1/4 tsp freshly ground black pepper
• 3 to 6 drops red pepper sauce

Instructions:

1. In blender or food processor, place tomatoes, tomato paste, vinegar, lime juice and oil. Cover and process until blended.
2. Transfer mixture to a bowl; stir in remaining ingredients. Cover and refrigerate until chilled.

Yield: Makesabout 1 cup, serves 4 as a dip with artichokes.

Nutritional Information: 97 Calories; 5g Protein; 18g Carbohydrates; 2g Fat; 20% Calories from fat; 3% Calories from saturated fat; 170mg Sodium; 0mg Cholesterol; 5g Dietary fiber.

Courtesy California Artichoke Advisory Board