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Fabulous Artichoke Dip/Filling (OVO LACTO)

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Submitted by turt

Instead of running to the grocery store, use this dip to add an italian zip to your snacks!

YIELD

4 servings

PREP

10 min

COOK

30 min

READY

40 min

Ingredients

1 1
PACKAGE PACKAGE ARTICHOKE HEARTS
frozen *
1 1
1 1
1 5
TEASPOON ML OLIVE OIL
1 1
EACH EACH ONIONS
chopped fine
3 3
EACH EACH GARLIC CLOVES
1 1
PACKAGE PACKAGE MUSHROOMS
sliced *
½ 118
CUP ML PARMESAN CHEESE
fat-free
2 1E+1
TEASPOON ML MAYONNAISE
fat-free
2 1E+1
TEASPOON ML SOUR CREAM
fat-free
1 1
DASH DASH WORCESTERSHIRE SAUCE *

Directions

Marinate artichoke hearts with Italian herbs and some balsamic vinegar. Leave out the olive oil to be ultra low-fat.

Stir artichoke hearts and rest of ingredients together. DON’T use too much white stuff that it is too moist because the mushrooms will release moisture and spoil the look and texture.

Bake at 350℉ (180℃) for about 30 minutes in a French White Corning Ware casserole. If you put it in anything else it will explode.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 53g (1.9 oz)
Amount per Serving
Calories 99 55% from fat
 % Daily Value *
Total Fat 6g 9%
Saturated Fat 3g 14%
Trans Fat 0g
Cholesterol 13mg 4%
Sodium 212mg 9%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 2%
Sugars g
Protein 11g
Vitamin A 2% Vitamin C 7%
Calcium 16% Iron 2%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, Low Carb
 

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