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Artichoke dip

January 25, 2019

Recipe

This warm artichoke and spinach dip is excellent served with vegetables and crackers — or as a topping for baked potatoes or roasted chicken.

Serves 8

Serve this dip with raw vegetables or whole-grain crackers.

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.

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

DASH Eating Plan Servings

Dairy foods (low-fat or fat-free) Fats and oils Fruits Grains and grain products Meats, poultry and fish 1/2 Nuts, seeds and dry beans Sweets 2 Vegetables

Diabetes Meal Plan Choices

Fats Dairy foods (low-fat or fat-free) Fruits 1 Meat and meat substitutes Milk and milk products 1 Nonstarchy vegetables 1/2 Starches Sweets, desserts and other carbohydrates

Mayo Clinic Healthy Weight Pyramid Servings

Carbohydrates Fats Fruits 1/2 Protein and dairy Sweets 2 Vegetables

Nutritional analysis per serving

Calcium 78 Calories 10 g Total carbohydrate 6 mg Cholesterol 6 g Dietary fiber Trace Monounsaturated fat Potassium 5 g Protein 1 g Saturated fat About 1/2 cup Serving size 130 mg Sodium 2 g Total fat