|
Artichoke Spinach Dip |
| Yield: 1 servings |
Ingridients:
1 1/2 oz artichoke hearts, drained and chopped
3/4 cup mayonnaise
1/2 teaspoon grated lemon rind
10 oz spinach
3 tablespoon lemon juice
salt and pepper
tabasco to taste |
Preparation:
Chop artichoke hearts in food processor fitted with steel blade. Set aside. Wash spinach well. Blanch in boiling water; drain; squeeze dry and chop in food processor. Add chopped artichoke hearts and remaining ingredients and process just until blended. Prepare a day in advance. Serve with vegetable sticks. Yield 2 1/2 cups. |
|
| |
|
|
|
|
|
| Proximates |
|
|
| Water |
g |
408.12 |
| Energy |
kcal |
783 |
| Protein |
g |
11.36 |
| Total lipid (fat) |
g |
59.93 |
| Ash |
g |
8.86 |
| Carbohydrate, by difference |
g |
60.92 |
| Fiber, total dietary |
g |
10.2 |
| Minerals |
|
|
| Calcium, Ca |
mg |
329 |
| Iron, Fe |
mg |
8.61 |
| Magnesium, Mg |
mg |
256 |
| Phosphorus, P |
mg |
224 |
| Potassium, K |
mg |
1807 |
| Sodium, Na |
mg |
1518 |
| Zinc, Zn |
mg |
2.05 |
| Copper, Cu |
mg |
0.499 |
| Manganese, Mn |
mg |
2.657 |
| Selenium, Se |
mcg |
5.8 |
| Vitamins |
|
|
| Vitamin C |
mg |
106.3 |
| Thiamin |
mg |
0.286 |
| Riboflavin |
mg |
0.612 |
| Niacin |
mg |
2.535 |
| Pantothenic acid |
mg |
0.808 |
| Vitamin B-6 |
mg |
0.655 |
| Folate |
mcg |
588 |
| Vitamin B-12 |
mcg |
0.37 |
| Vitamin A, IU |
IU |
19510 |
| Vitamin E |
mg_ATE |
12.533 |
| Lipids |
|
|
| Fatty acids, total saturated |
g |
8.811 |
| Fatty acids, total monounsaturated |
g |
15.893 |
| Fatty acids, total polyunsaturated |
g |
32.169 |
| Cholesterol |
mg |
46 |
|
|
