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Wednesday, May 24, 2017

Artichoke Dip

This creamy dip is similar in texture to guacamole. It’s great as an appetizer spread on whole-grain crackers, or as a dip for vege­tables. Try it warmed or add it to mashed potatoes for a side dish with a garlicky twist.

By Paul Finkelstein

2 cans (398 mL each)
artichoke hearts, canned
in water and drained
4 tsp (20 mL) capers, rinsed
4 garlic cloves, whole
1/2 cup (125 mL) Parmesan cheese, finely grated
1/4 cup (60 mL) fresh parsley
2 Tbsp (30 mL) extra-virgin olive oil
2 Tbsp (30 mL) lemon juice
2 Tbsp (30 mL) water
Salt and pepper to taste

In a food processor, add ingredients and process till smooth. Adjust seasoning to taste. Store in an airtight container in the fridge. To serve warm, transfer to an ovenproof dish and heat in preheated 375°F oven for 25 minutes until bubbly, or cover and microwave on high for two minutes.
Serves eight.

Nutritional information 
Per serving: 113 calories, 5 g protein, 6 g fat (2 g saturated fat), 13 g carbohydrates, 9 g fibre, 6 mg cholesterol, 196 mg sodium

Best Health Magazine, May 2010

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