Estimated Nutrition (whole recipe, rough)
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Cream Cheese | 1 oz (28g) | 99 |
| Artichoke | 1 medium (128g) | 60 |
| Chili | 1 tsp (2.7g) | 8 |
| Spinach | 1 cup raw (30g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| 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 cup chopped artichoke hearts (canned or frozen and thawed)
- 1/2 cup frozen chopped spinach, thawed
- 8 oz. cream cheese
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon crushed red pepper flakes
- 1/4 teaspoon salt
- 1/8 teaspoon garlic powder
- dash black pepper
- On the side:
- crackers, chips, or sliced toasted Pitas
Directions
Boil the spinach and artichoke hearts in a cup of water in a small saucepan over medium heat until tender, about 10 minutes.
Drain in a colander when done.
Heat the cream cheese in a small bowl in the microwave set on high for 1 minute. Or, use a saucepan to heat the cheese over medium heat just until hot.
Add the spinach and artichoke hearts to the cream cheese and stir well.
Add the remaining ingredients to the cream cheese and combine.
Serve hot with crackers, chips, or toasted Pitas for dipping.
Check out more [http://restaurantsecretrecipes.org Restuarant Secret Recipes]