Artichoke Dip
January 22, 2016
- Prep: 10 mins
- Yields: 4 Servings
Directions
Begin by draining the artichokes and put aside about ½ cup of the canning liquid on the side. If you choose to use frozen artichokes, just make sure to have some water or vegetable broth on hand.
Then add all of the ingredients into a food processor and pulse until they are well mixed. To help with the mixing slowly add in the canning liquid or water/broth to keep it moist. Do this very lightly because you do not want to add too much liquid. Enjoy.
Ingredients
14.5 oz. canned artichoke hearts
1 avocado
½ tsp. salt
¼ tsp. pepper
⅛ tsp. red pepper flakes
½ tsp. cumin
1 garlic clove
1 tsp. apple cider vinegar
Nutrition Facts
5 Reviews
Barbara
October 25, 2016
Divide it into 4 portions and that would be your serving at 65 calories per portion.
Georgieanna Aronson
September 30, 2016
I want to try but am confused as to what the servings equate to. I also find in some recpies the ingredients are contrary to what the book says,,,for instance only chicken breasts in book but recipe for chicken thighs (dark meat)
Olivia J. McDaniel
September 21, 2016
This is a great recipe…I backed off the pepper flakes since I don’t like spicy. My comment about this recipe is the same as it is for many of the other recipes: it would be really helpful if you guys could post what each one counts as in terms of servings: 1 healthy fat? 1 vegetable?
Rosa
September 4, 2016
Wow so good I just made it but 65 Calories for what a spoon or 2 please let me know
Thanks
Show Comments
Kelly
May 20, 2017
Just running basic numbers for one avocado and one can of artichokes, this recipe comes out to approximately 119-120 calories per quarter recipe serving. Not 65, that would be closer to an eighth of a recipe serving.