Photo: Dana DeVolk
Estimated Nutrition (whole recipe, rough)
498
Calories
48g
Protein
24g
Fat
28g
Carbs
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Parmesan Cheese | 1 oz (28g) | 110 |
| Shrimp | 100g cooked | 99 |
| Cream Cheese | 1 oz (28g) | 99 |
| Egg | 1 large egg (50g) | 78 |
| Artichoke | 1 medium (128g) | 60 |
| Green Onion | 1 medium (110g) | 44 |
| Chili | 1 tsp (2.7g) | 8 |
| Sauce | not in our table | 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
- 14 ounce can artichoke hearts
- 1 small can shrimp, rinsed and drained
- 3 ounces softened cream cheese
- ½ cup mayonnaise
- ½ cup picante sauce
- ¼ cup grated parmesan cheese
- 1 small red pepper, julinenned
- 4 thinly sliced green onion tops
Directions
1
Drain artichoke hearts and dice.
2
Add shrimp, cream cheese, mayonnaise, picante sauce and parmesan cheese. Mix well.
3
Spoon into pie plate or shallow baking dish.
4
Bake at 350 for 20 minutes or until heated through.
5
Garnish with red pepper and green onion.
6
Serve with chips and assorted vegetable dippers.
Recipe sourced from
fandom