June 08 - Artichoke-Cheese Dip
| Nutritional Analysis per Serving | |
|---|---|
| Glycemic Index | 17 |
| Glycemic Load | 1 |
| Calories | 56 |
| Protein | 3 1/2 grams |
| Animal Protein | 2 1/2 grams |
| Vegetable Protein | 1 |
| Carbohydrates | 7 grams |
| Dietary Fiber | 1 gram |
| Net Carbohydrate | 6 |
| Fat | 1 gram |
| Saturated Fat | 1/2 gram |
| Cholesterol | 4 mg |
| Sodium | 174 mg |
| Exchanges | 1 vegetable, 1/3 milk |
Each month we will feature a recipe from The Complete Idiot's Guide to Terrific Diabetic Meals written by Lucy Beale, Barbara Forsberg and Joan Clark, MS, RD, CDE.
Artichoke-Cheese Dip
Prep Time: 15 minutes
Cook Time: 25 minutes
Serves: 12
Serving Size: 2 tablespoons
Ingredients
- 1 (14 oz.) can artichoke hearts in water; drained, rinsed and coarsely chopped
- 1 cup nonfat sour cream
- 1/2 cup nonfat mayonnaise
- 1/2 cup grated parmesan cheese
- 2 TB. sliced green onions
- 1/2 tsp. garlic powder
- 1/2 tsp. hot pepper sauce
Preheat the oven to 350 degrees Fahrenheit. In a medium bowl, combine artichoke hearts, sour cream, mayonnaise, cheese, green onions, garlic powder, and hot pepper sauce, and mix well. Spread in an ungreased 9-inch quiche dish, a glass pie plate, or a shallow 1-quart casserole. Bake for 15 to 25 minutes or until thoroughly heated. Serve warm with fresh vegetables as dippers.
Palate Preview
There's something about artichokes in a creamy cheese sauce that's appealing and satisfying to almost everyone. Serve with vegetables, such as broccoli, jicama, carrots, or celery, for dipping.
