Photo: Markus Spiske
Estimated Nutrition (whole recipe, rough)
413
Calories
36g
Protein
16g
Fat
34g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Cheese | 1 oz (28g) cheddar | 113 |
| Yogurt | 170g plain Greek | 100 |
| Egg | 1 large egg (50g) | 78 |
| Artichoke | 1 medium (128g) | 60 |
| Plum | 1 medium (66g) | 30 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Olive | 1 large (4g) | 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 (7.5 ounce) jar marinated artichoke hearts, drained and diced
- ½ cup diced Lindsay® black ripe pitted olives
- ½ cup diced plum tomatoes
- ¼ cup shredded asiago cheese
- 2 tablespoons light or regular sour cream
- 2 tablespoons light or regular mayonnaise
- ½ teaspoon garlic salt
- ¼ teaspoon freshly ground black pepper
Directions
1
In a medium bowl, combine all ingredients; mix well.
2
Cover and chill at least 30 minutes or up to 24 hours before serving.
3
Serve with crackers or chips.
Recipe sourced from
fandom