Garlic Artichoke Dip
If you have around 25 minutes to spend in the kitchen, Garlic Artichoke Dip might be an outstanding dairy free recipe to try. One portion of this dish contains approximately 7g of protein, 11g of fat, and a total of 254 calories. For 81 cents per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. This recipe serves 10. If you have garlic cloves, canned white cannellini beans, salt, and a few other ingredients on hand, you can make it. The Super Bowl will be even more special with this recipe. 17 people were impressed by this recipe. A couple people really liked this condiment. It is brought to you by Taste of Home. Taking all factors into account, this recipe earns a spoonacular score of 40%, which is rather bad. Similar recipes include Roasted Garlic Spinach & Artichoke Dip with Garlic Pita Chips, Garlic Artichoke Dip, and Garlic Artichoke Dip.
Servings: 10
Preparation duration: 25 minutes
Ingredients:
1 can (14 ounces) water-packed artichoke hearts, rinsed and drained
1 can (15 ounces) white kidney or cannellini beans, rinsed and drained
1/8 teaspoon cayenne pepper
1/2 teaspoon dried thyme
5 garlic cloves, minced
1 tablespoon lemon juice
2 tablespoons olive oil
1 large onion, chopped
1/2 teaspoon dried oregano
Assorted fresh vegetables and/or baked pita chips
1/2 teaspoon salt
Equipment:
frying pan
food processor
bowl
Cooking instruction summary:
Directions In a small nonstick skillet, saute the onion, oregano and thyme in oil until onions are tender. Add garlic; cook 1 minute longer. Remove from the heat; cool slightly. In a food processor, combine the beans, artichokes, lemon juice, salt, cayenne and onion mixture; cover and process until pureed. Transfer to a small bowl. Cover and refrigerate at least 2 hours before serving. Serve with vegetables and/or pita chips. Yield: 2-1/2 cups. Originally published as Garlic Artichoke Dip in Healthy CookingFebruary/March 2010, p41 Nutritional Facts 1/4 cup (calculated without vegetables and chips) equals 81 calories, 3 g fat (trace saturated fat), 0 cholesterol, 271 mg sodium, 11 g carbohydrate, 2 g fiber, 3 g protein. Diabetic Exchanges: 1 vegetable, 1/2 starch, 1/2 fat. Print Add to Recipe Box Email a Friend
Step by step:
1. In a small nonstick skillet, saute the onion, oregano and thyme in oil until onions are tender.
2. Add garlic; cook 1 minute longer.
3. Remove from the heat; cool slightly.
4. In a food processor, combine the beans, artichokes, lemon juice, salt, cayenne and onion mixture; cover and process until pureed.
5. Transfer to a small bowl. Cover and refrigerate at least 2 hours before serving.
6. Serve with vegetables and/or pita chips.
Nutrition Information:
covered percent of daily need
