Artichoke-and-Tomato Salsa

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 from Health

Recipe Time

Prep Time:

Nutritional Information

Amount per serving
  • Calories: 175
  • Fat: 6g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 2g
  • Polyunsaturated fat: 0.0g
  • Protein: 5g
  • Carbohydrate: 23g
  • Fiber: 3g
  • Cholesterol: 1mg
  • Iron: 1mg
  • Sodium: 431mg
  • Calcium: 29mg

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. 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.
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