Photo: K8
Estimated Nutrition (whole recipe, rough)
949
Calories
59g
Protein
21g
Fat
130g
Carbs
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Yogurt | 170g plain Greek | 100 |
| Mozzarella Cheese | 1 oz (28g) | 85 |
| Egg | 1 large egg (50g) | 78 |
| Artichoke | 1 medium (128g) | 60 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 can artichoke hearts, drained
- 1 small onion
- 2 cloves garlic
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1/4 cup parmesan cheese
- 1 (8 ounces) package mozzarella cheese, divided
- 1/2 teaspoon oregano
- 1/4 teaspoon dried basil or 6 leaves fresh basil, approximately
- salt and pepper
- chopped parsley (to garnish) (optional)
- 1 loaf crusty French bread
- =
Directions
1
Process artichokes, onion and garlic in the food processor until smooth (or if you like, until blended, but still have texture).
2
In medium sized bowl (or if you're a little lazy like me, right in the medium sized ceramic baking dish), combine remaining ingredients except parsley and bread, reserving 1 cup of mozzarella.
3
Sprinkle remaining cheese over artichoke dip, and sprinkle with chopped parsley.
4
Bake at 400º for 20 minutes, or until bubbly and beginning to brown.
5
Serve with crusty french bread slices.
Recipe sourced from
fandom