Artichoke Dip
This recipe for Artichoke Dip is diabetic friendly. Created by the chefs at Mayo Clinic’s Dan Abraham Healthy Living Center. Spinach Artichoke Dip!
- Prep Time: :15
- Cook Time: :30
- Total Time: :45
- Yield: 8 1x
- Category: Appetizer
- Method: Baked
Ingredients
Scale
- 1 can (15.5 ounces) artichoke hearts in water, drained
- 4 cups chopped raw spinach
- 2 cloves garlic, minced
- 1 teaspoon ground black pepper
- 1 teaspoon minced fresh thyme (or 1/3 teaspoon dried)
- 1 tablespoon fresh minced parsley (or 1 teaspoon dried)
- 1 cup prepared unsalted white beans (or half a 15.5-ounce can unsalted white beans, rinsed and drained)
- 2 tablespoons grated Parmesan cheese
- 1/2 cup low-fat sour cream
Instructions
- In a mixing bowl, combine the ingredients. Transfer to an oven-safe glass or ceramic dish and bake at 350 F for 30 minutes. Serve warm.
Notes
- Nutritional analysis per serving
- Serving size: About 1/2 cup
- Total carbohydrate 10 g
- Dietary fiber 6 g
- Sodium 130 mg
- Saturated fat 1 g
- Total fat 2 g
- Trans fat 0 g
- Cholesterol 6 mg
- Protein 5 g
- Monounsaturated fat Trace
- Calories 78
- Added sugars 0 g
- Total sugars 1.5 g
Find it online: https://goingmywayz.com/artichoke-dip/