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Artichoke Dip

Artichoke Dip

Nutrition Facts
  • cal. (kcal) 68
Artichoke Dip
  • Makes: 6 servings
  • Prep: 5 mins
  • Cook: 30 mins
  • Carb Grams Per Serving: 9

Ingredients

  • 1 15 - ounce can artichoke hearts in water, rinsed and drained
  • 3/4 cup cannellini beans, rinsed and drained
  • 1/4 cup chopped frozen spinach, thawed and drained well
  • 2 tablespoons grated Parmesan cheese
  • 2 tablespoons reduced-fat sour cream
  • 2 tablespoons part-skim ricotta
  • 1/2 teaspoon olive oil
  • 1/8 teaspoon garlic powder

Directions

  1. Preheat the oven to 350 degrees. Combine all the ingredients in a food processor and pulse to a rough puree (the texture of bean dip).
  2. Spread the dip in a shallow 8-inch ovenproof serving dish and bake until bubbling, about 30 minutes. Serve warm with pita chips.

Nutrition Information

Servings Per Recipe: 6
PER SERVING: 68 cal., 2 g total fat (1 g sat. fat), 9 g carb. (4 g fiber), 5 g pro.

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