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Recipe: Artichoke dipBy Mayo Clinic staff
Original Article: http://www.mayoclinic.com/health/artichoke-dip/RE12369
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.
- 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
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|
|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|
|Protein and dairy||1/2|
|Meat and meat substitutes||1|
|Nuts, seeds and dry beans||1/2|