RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 6046
| View Recipe |
|
|
| Recipe Name: |
Artichoke and Spinach Dip - Copy - Copy |
| Source: |
Unknown |
Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
|
| 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:
0.75 Cup mayonnaise
-1 fl oz tabasco
1 to taste salt and pepper
|
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 |
|
|
|
