Artichoke Dip a la Veracruzana

Directions

Instructions Checklist

• Step 1

  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.

  Advertisement

Nutrition Facts

Per Serving:

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.