RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 899
View Recipe |
|
Recipe Name: |
Artichoke and Spinach Dip |
Source: |
|
Submitted by: |
Lindy H. Frank |
Last Modified: |
2008-11-13
|
Course: |
Appetizer |
Used in Baskets: |
No |
Base: |
Vegetable |
Kosher: |
No |
Ethnicity: |
American |
Kosher for Passover: |
No |
Preparation Time: |
10.00
Minutes |
Number of Servings: |
4 |
Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
Oven Temp: |
0 |
Approx. Cost/Serving: |
$0.43
|
# Sides Included: |
0 |
Difficulty: |
Easy |
Yields :
| 0
Cup
|
Tested: |
No |
Wine Type: |
|
Wine Suggestion: |
|
Equipment Needed: |
|
Suggested Sides: |
Serve with vegetable sticks. |
Comments: |
Prepare a day in advance. Yield 2 ½ cups
|
|
Ingredients:
|
Directions:
Chop artichoke hearts in food processor fitted with steel blade. Set aside.
Wash spinach well. Blanch in boiling water; drain; squeeze dry and chop in food processor. Add chopped artichoke hearts and remaining ingredients and process just until blended. |
|
|
Nutrition per Serving: |
Calories: |
179 |
Total Carbs: |
10.5 |
Net Carbs: |
0.0 |
Cholesterol: |
12.0 |
Fat: |
15.0 |
Protein: |
0.57 |
Fiber: |
1.02 |
Sodium: |
284.95 |
|
|
|