Artichoke dip
Nutrition Facts
Serving Size About 1/2 cup
Calories 78
| Amount Per Serving | ||
| Monounsaturated fat | Trace | |
|---|---|---|
| Saturated fat | 1 g | |
| Total fat | 2 g | |
| Sodium | 130 mg | |
| Cholesterol | 6 mg | |
| Dietary fiber | 6 g | |
| Protein | 5 g | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
| Calories: | 2,000 | 2,500 | ||
|---|---|---|---|---|
| Total Fat | Less than | 65g | 80g | |
| Saturated Fat | Less than | 20g | 25g | |
| Cholesterol | Less than | 300mg | 300 mg | |
| Sodium | Less than | 2,400mg | 2,400mg | |
| Total Carbohydrate | 300g | 375g | ||
| Dietary Fiber | 25g | 30g | ||
Calories per gram:
Fat 9 • Carbohydrate 4 • Protein 4
This warm artichoke and spinach dip is excellent served with vegetables and crackers — or as a topping for baked potatoes or roasted chicken.
Ingredients
(Serves 8)- 1 can (15.5 ounces) artichoke hearts in water, drained
- 4 cups chopped raw spinach
- 2 cloves garlic, minced
- 1 teaspoon ground black pepper
- 1 teaspoon minced fresh thyme (or 1/3 teaspoon dried)
- 1 tablespoon fresh minced parsley (or 1 teaspoon dried)
- 1 cup prepared unsalted white beans (or half a 15.5-ounce can unsalted white beans, rinsed and drained)
- 2 tablespoons grated Parmesan cheese
- 1/2 cup low-fat sour cream
Directions
In a mixing bowl, combine the ingredients. Transfer to an oven-safe glass or ceramic dish and bake at 350 F for 30 minutes. Serve warm.
Last Updated: January 25th, 2019