Nutrition Facts

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Nutrition facts per serving:

  • Servings Per Recipe 16
    • cal.(kcal)29
    • carb.(g)6
    • fiber(g)2
    • pro.(g)2
    • sodium(mg)98
    *Percent Daily Values are base on a 2,000 calorie diet
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    Artichoke Spread

    Makes: 16 servings Serving size: 2 tablespoons Yield: 2 cups
    Start to Finish 15 mins
     

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    Ingredients

    • 1 15 ounce can cannellini beans (white kidney beans), rinsed and drained
    • 1 9 ounce package frozen artichoke hearts, thawed and well drained
    • 1 clove garlic, quartered
    • 1 teaspoon finely shredded lemon peel
    • 1 tablespoon lemon juice
    • 1/8 teaspoon salt
    • 1/8 teaspoon cayenne pepper
    • 1 green onion, thinly sliced
    • Sliced green onion tops
    • Assorted vegetable dippers and/or crackers

    Directions

    In a large food processor, combine beans, artichoke hearts, garlic, lemon peel, lemon juice, salt, and cayenne pepper. Cover and process until nearly smooth, stopping to scrape down sides as necessary.

    Transfer bean mixture to a serving bowl; stir in the thinly sliced green onion. Serve immediately or cover and chill for up to 2 days. If chilled, let stand at room temperature for 30 minutes before serving.

    To serve, garnish with sliced green onion tops. Serve with assorted vegetable dippers and/or crackers.

    Artichoke Spread


     
     
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