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Artichoke Dip a la Veracruzana

Health APRIL 2011

  • Yield: Makes 6 servings (serving size: 1/4 cup dip)

Ingredients

  • 1 (6-ounce) jar water-packed marinated artichokes, undrained
  • 8 ounces fresh goat cheese
  • 3 tablespoons chopped ultramoist recipe-ready sun-dried tomatoes
  • 1 tablespoon chopped green olives
  • 1 tablespoon diced pickled jalapeño peppers
  • 2 tablespoons chopped Italian parsley
  • 1/4 teaspoon sea salt
  • Garnish: 2 teaspoons chopped sun-dried tomatoes and 1 teaspoon parsley
  • Crackers

Preparation

Place artichokes and goat cheese in a food processor; process until smooth. Scoop into a bowl; add 3 tablespoons chopped sun-dried tomatoes, chopped green olives, diced pickled jalapeño peppers, 2 tablespoons chopped Italian parsley, and sea salt, stirring well. Garnish with 2 teaspoons chopped sun-dried tomatoes and 1 teaspoon parsley; serve with your favorite crackers.

Nutritional Information

Amount per serving
  • Calories: 156
  • Fat: 12g
  • Saturated fat: 8g
  • Monounsaturated fat: 3g
  • Polyunsaturated fat: 0.0g
  • Protein: 9g
  • Carbohydrate: 4g
  • Fiber: 0.0g
  • Cholesterol: 30mg
  • Iron: 1mg
  • Sodium: 448mg
  • Calcium: 117mg
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Artichoke Dip a la Veracruzana Recipe

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