Rating: 5 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 2
Rick Bayless
Recipe by Health April 2011

Gallery

Credit: Andrew McCaul

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Source

Frontera Grill and Topolobampo, Chicago

Nutrition Facts

156 calories; fat 12g; saturated fat 8g; mono fat 3g; poly fat 0g; protein 9g; carbohydrates 4g; fiber 0g; cholesterol 30mg; iron 1mg; sodium 448mg; calcium 117mg.
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