Mayo Clinic Health Library

Recipe: Artichoke dip

Updated: 12-20-2012

Dietitian's tip: This dip is excellent with raw vegetables, such as sliced cucumbers, red or green bell peppers, carrots, and celery. It is also great with toasted pita triangles — or as a topping for potatoes.

Ingredients

Serves: 8

  • 2 cups artichoke hearts
  • 1 tablespoon black pepper
  • 4 cups chopped spinach
  • 1 teaspoon minced thyme
  • 2 cloves garlic, minced
  • 1 tablespoon minced parsley
  • 1 cup white beans, prepared
  • 2 tablespoons Parmesan cheese
  • 1/2 cup low-fat sour cream

Directions

Mix all ingredients together. Put in glass or ceramic dish and bake at 350 F for 30 minutes. Serve with whole-grain bread, crackers or vegetables for dipping.

Nutritional Analysis per serving
  • Calories: 94
  • Total carbohydrate: 14 g
  • Cholesterol: 6 mg
  • Dietary fiber: 6 g
  • Monounsaturated fat: 1 g
  • Protein: 5 g
  • Saturated fat: 1 g
  • Sodium: 71 mg
  • Sugars: 0 g
  • Total fat: 2 g
  • Trans fat: 0 g
Click to expand tables
Mayo Clinic Healthy Weight Pyramid Servings
Diabetes Meal Plan Exchanges
DASH Eating Plan Servings