Diabetes Care and Education - A Dietetic Practice Group of the American Dietetic Association

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Archived Recipes

Artichoke Spread

Ingredients:

1 can of artichoke hearts (14 oz)
½ red pepper (approximately 1/2 cup, sliced)
1 clove garlic, well minced
1 teaspoon salt
black pepper to taste
1 tablespoon freshly squeezed lemon juice
¼ cup fat-free mayonnaise
1 cup thickly shredded parmesan cheese

Directions:

Drain artichoke hearts, dry with paper towel, and chop well.
Mix artichoke, red peppers, garlic, salt, pepper, lemon juice, mayo and most of the parmesan cheese. Place mixture in baking dish.
Top mixture with remaining parmesan cheese and bake in oven for about 15 minutes.

Menu Suggestions:
Serve on top of whole wheat bread or baked or grilled vegetables with green salad.

Courtesy of:
Raquel Pereira, MS, RD

Nutrition Facts
(including optional ingredients)
Serving Size 1/6 of recipe
Servings Per Recipe

Amount Per Serving

Calories 92

Total Fat* 4.1g

Saturated Fat 2.6g

Monounsaturated Fat 1.2g

Polyunsaturated Fat .1g

Total Carbohydrate 8.1g
(after subtracting fiber = 6.3
g)

Dietary Fiber 1.8g

Protein 6.9g

Sodium 734mg

Exchanges per Serving
1 Vegetable
1 Medium-Fat Protein
1/2 Carbohydrate Choice

* Total fat may be slightly higher than the sum of individual fat totals due to rounding or lack of available information (some food items in the software do not have an indicated breakdown of mono- and polyunsaturated fats).

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This information is provided as a public service by DCE a dietetic practice group of the American Dietetic Association and the information is not intended to replace medical advice. Individuals should contact a registered dietitian to answer food and nutrition-related questions or for nutrition services. All information is the property of DCE DPG/ADA and may not be copied or modified for commercial purposes without the written consent of DCE DPG/ADA.