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Artichoke Chili Dip |
| Yield: 6 servings |
Ingridients:
14 oz artichoke hearts, drained and chopped
1 cup grated parmesan cheese
4 oz green chili peppers, chopped
1 cup mayonnaise
tortilla chips for dipping |
Preparation:
In a small mixing bowl combine artichokes, cheese, peppers and mayonnaise. Transfer mixture to an 8 inch round baking dish. Bake, uncovered, in a 350 degree oven for 20 minutes. Serve warm with tortilla chips. |
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| Proximates |
|
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| Water |
g |
91.74 |
| Energy |
kcal |
266 |
| Protein |
g |
9.72 |
| Total lipid (fat) |
g |
18.24 |
| Ash |
g |
2.96 |
| Carbohydrate, by difference |
g |
18.25 |
| Fiber, total dietary |
g |
3.9 |
| Minerals |
|
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| Calcium, Ca |
mg |
271 |
| Iron, Fe |
mg |
1.34 |
| Magnesium, Mg |
mg |
50 |
| Phosphorus, P |
mg |
204 |
| Potassium, K |
mg |
277 |
| Sodium, Na |
mg |
727 |
| Zinc, Zn |
mg |
0.94 |
| Copper, Cu |
mg |
0.164 |
| Manganese, Mn |
mg |
0.175 |
| Selenium, Se |
mcg |
5.2 |
| Vitamins |
|
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| Vitamin C |
mg |
13.1 |
| Thiamin |
mg |
0.058 |
| Riboflavin |
mg |
0.123 |
| Niacin |
mg |
0.835 |
| Pantothenic acid |
mg |
0.425 |
| Vitamin B-6 |
mg |
0.12 |
| Folate |
mcg |
48 |
| Vitamin B-12 |
mcg |
0.32 |
| Vitamin A, IU |
IU |
344 |
| Vitamin E |
mg_ATE |
1.826 |
| Lipids |
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| Fatty acids, total saturated |
g |
5.128 |
| Fatty acids, total monounsaturated |
g |
4.987 |
| Fatty acids, total polyunsaturated |
g |
7.234 |
| Cholesterol |
mg |
23 |
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