Artichoke Dip

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:

1. 2 cups artichoke hearts
2. 1 tablespoon black pepper
3. 4 cups chopped spinach
4. 1 teaspoon minced thyme
5. 2 cloves garlic, minced
6. 1 tablespoon minced parsley
7. 1 cup white beans, prepared
8. 2 tablespoons Parmesan cheese
9. 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

Serving size :About 1/2 cup

• Total carbohydrate 14 g
• Dietary fiber 6 g
• Sodium 71 mg
• Saturated fat 1 g
• Total fat 2 g
• Trans fat 0 g

• Cholesterol 6 mg
• Protein 5 g
• Monounsaturated fat 1 g
• Calories 94
• Sugars 0 g