Artichoke-and-Tomato Salsa

recipe
Try swapping artichoke hearts and pitted kalamata olives for more traditional salsa ingredients for an easy appetizer that pairs well with pita chips.

Yield:

Makes 12 servings (serving size: 1/4 cup salsa and 1 ounce pita chips)

Recipe Time

Prep: 5 Minutes

Nutritional Information

Calories 175
Fat 6 g
Satfat 0.0 g
Monofat 2 g
Polyfat 0.0 g
Protein 5 g
Carbohydrate 23 g
Fiber 3 g
Cholesterol 1 mg
Iron 1 mg
Sodium 431 mg
Calcium 29 mg

Ingredients

1 (14.5-ounce) can artichoke hearts, drained and chopped
1/4 medium chopped red onion (about 1/3 cup)
1/4 cup chopped pitted kalamata olives
2 tablespoons grated Parmesan cheese
1 tablespoon dry Italian dressing mix (such as Good Seasons)
1 tablespoon extra-virgin olive oil
1 teaspoon capers
1 (14.5-ounce) can petite diced tomatoes
1/8 teaspoon crushed red pepper (optional)
2 tablespoons chopped fresh parsley
2 (6-ounce) bags plain baked pita chips

Preparation

1. Combine the first 7 ingredients (through capers) in a mixing bowl; stir in tomatoes and crushed red pepper, if desired. Garnish with parsley and serve with pita chips.

Note:

Catherine Broihier, MS, RD, and Kimberly Mayone,

July 2006
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