Eat Recipes |
Artichoke Chili Dip |
| 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. |
Nutritional
Information per Serving |
Nutrient |
Unit |
Value |
| Proximates | ||
| 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 | ||
| 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 | ||
| 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 | ||
| Fatty acids, total saturated | g |
5.128 |
| Fatty acids, total monounsaturated | g |
4.987 |
| Fatty acids, total polyunsaturated | g |
7.234 |
| Cholesterol | mg |
23 |