Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                can  water-packed artichoke hearts -- well drained
                        -- (13-to-14-oz)
  1                cup  cooked small shrimp
     1/4           cup  fat-free sour cream
  3        tablespoons  reduced-fat mayonnaise
  1 1/2      teaspoons  italian seasoning
  1                     garlic clove -- minced
  1           teaspoon  instant minced onions
  1           teaspoon  balsamic vinegar
     1/8      teaspoon  salt -- or to taste
                        -- (optional)
     1/8      teaspoon  white pepper

Preparation:

Remove and discard the coarse outer leaves from the artichoke hearts. Chop the hearts slightly, and set them aside in a medium bowl. Chop the shrimp slightly, and set them aside with the artichoke hearts. In a small bowl, stir together the sour cream and mayonnaise. Add the Italian seasoning, garlic, onions, vinegar, salt (if desired), and pepper. Stir to mix well. Stir the mixture into the shrimp and artichokes. Cover and refrigerate at least 1/2 hour and up to 12 hours to allow the flavors to blend. Serve on fat-free crackers or toasted Italian bread slices. Leftover spread will keep in the refrigerator 1 to 2 days. 16 servings/Serving size: 2 Tbsp

Nutritional Information:

11 Calories (kcal); 1g Total Fat; (62% calories from fat); trace Protein; 1g Carbohydrate; 1mg Cholesterol; 33mg Sodium