Artichoke dip
Serve this dip with raw vegetables or whole-grain crackers.
Ingredients
- 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.
Serving Information
Serves 8
Nutritional analysis per serving
Calories: 78
Total carbohydrate: 10 g
Cholesterol: 6 mg
Dietary fiber: 6 g
Monounsaturated fat: Trace
Protein: 5 g
Saturated fat: 1 g
Serving size: About 1/2 cup
Sodium: 130 mg
Total fat: 2 g
DASH Eating Plan Servings
Nuts, seeds and dry beans: 1/2
Vegetables: 2
Diabetes Meal Plan Choices
Meat and meat substitutes: 1
Nonstarchy vegetables: 1
Starches: 1/2
Mayo Clinic Healthy Weight Pyramid Servings
Protein and dairy: 1/2
Vegetables: 2
Last Updated Jan 25, 2019
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