Joan’s Hot Artichoke Dip

1 (14 oz) can artichoke hearts, drained

2 T. grated Parmesan cheese

2 T. low-fat sour cream

1 clove garlic

1 t. lemon juice

4 drops hot sauce

3/4 C. plain low-fat yogurt

Paprika

Use knife blade in food processor. Add first 6 ingredients. Process til artichokes are finely chopped. Combine mixture with yogurt (at room temp.) Spoon into 1 quart baking dish. Bake at 350 degrees for 25 minutes. Sprinkle with paprika. Serve with crackers or fresh vegetables. Yield: 2 Cups