Eat Recipes |
Artichoke Spinach Dip |
| 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. |
Nutritional
Information per Serving |
Nutrient |
Unit |
Value |
| 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 |