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Dietitian's 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 | ||
Source: Created by the chefs at Mayo Clinic's Dan Abraham Healthy Living Center.
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