Artichoke Dip
Contrary to most dips, this one emphasizes artichokes over cheese and other common ingredients, thereby reducing fat and calories.
♥ Rinse the brine from the artichokes and olives to reduce sodium.
♥ Use artichokes packed in liquid to control olive oil in the dip.
♥ Extra virgin olive oil adds flavor as well as texture.
Makes 1-1/2 cups
Ingredients:
16-oz. jar of artichoke hearts, rinsed, drained, and patted dry
1/4 cup extra virgin olive oil
1 clove garlic, minced
1/2 cup green olives, pitted and chopped
3 tbsp. fresh parsley, chopped
In a food processor, purée artichoke hearts with olive oil until very smooth. Transfer purée to a bowl and add garlic and chopped olives. Refrigerate for at least one hour. Stir in parsley before serving.
| Compare and Save | ||
 Instead of this… |
Calories | Fat (g) |
| Traditional recipe, 1 serving (1 tbsp.) | 123 | 12 |
 Try this… |
Calories | Fat (g) |
| Modified recipe, 1 serving (1 tbsp.) | 41 | 3 |
 Total savings: 82 calories and 9 grams of fat per serving |
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