Artichoke Dip
This creamy dip is similar in texture to guacamole. It’s great as an appetizer spread on whole-grain crackers, or as a dip for vegetables. Try it warmed or add it to mashed potatoes for a side dish with a garlicky twist.
Best Health Magazine, May 2010
| Servings |
| 8servings |
| Servings |
| 8servings |
Ingredients
- 2 398ml cans artichoke hearts canned in water and drained
- 4 tsp capers rinsed
- 4 garlic cloves whole
- 1/2 cup Parmesan cheese finely grated
- 1/4 cup fresh parsley
- 2 tbsp extra virgin olive oil
- 2 tbsp lemon juice
- 2 tbsp water
- Salt and pepper to taste
Servings: servings
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Ingredients
Servings: servings
Units:
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Instructions
- In a food processor, add ingredients and process till smooth. Adjust seasoning to taste. Store in an airtight container in the fridge.
- To serve warm, transfer to an ovenproof dish and heat in preheated 375°F oven for 25 minutes until bubbly, or cover and microwave on high for two minutes.
Recipe Notes
Per serving: 113 calories, 5 g protein, 6 g fat (2 g saturated fat), 13 g carbohydrates, 9 g fibre, 6 mg cholesterol, 196 mg sodium
