Artichoke Dip

artichoke-dip

Tip: This dip is excellent with raw vegetables, such as sliced cucumbers, red or green bell peppers, carrots, and celery. It is also great with toasted pita triangles — or as a topping for potatoes.

Serves 8

Ingredients

2 cups artichoke hearts
1 tablespoon black pepper
4 cups chopped spinach
1 teaspoon minced thyme
2 cloves garlic, minced
1 tablespoon minced parsley
1 cup white beans, prepared
2 tablespoons Parmesan cheese
1/2 cup low-fat sour cream

Directions

Mix all ingredients together. Put in glass or ceramic dish and bake at 350 F for 30 minutes. Serve with whole-grain bread, crackers or vegetables for dipping.

Nutritional analysis per serving
Serving size: About 1/2 cup
Calories 94 Sodium 71 mg
Total fat 2 g Total carbohydrate 14 g
Saturated fat 1 g Dietary fiber 6 g
Trans fat 0 g Sugars 0 g
Monounsaturated fat 1 g Protein 5 g
Cholesterol 6 mg

 



 

Comments Closed

Comments are closed. You will not be able to post a comment in this post.