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Artichoke Spread

Courtesy of:
Raquel Pereira MS RD LD


  • 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


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


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).

Menu Suggestions

Serve on top of whole wheat bread or baked or grilled vegetables with green salad.
Nutrition Facts Servings Per Recipe: 6
Amount Per Serving Calories 92
Total Fat 4.1g
Saturated Fat 2.6g
Monounsaturated Fat 1.2g
Polyunsaturated Fat .1g
Sodium 734mg
Total Carbohydrate 8.1g
(after subtracting fiber, 6.3g)
Dietary Fiber 1.8g
Protein 6.9g

Exchanges per Serving

1 Vegetable
1 Medium-Fat Protein
1/2 Carbohydrate Choice