Photo: Dragne Marius
Meatless Monday: Ali’s Southwestern Artichoke DipSouthwestern Artichoke Dip with Sweet Corn and Cayenne
7 ingredients
Serves 4-6 as an appetizer
openrecipes
Estimated Nutrition (whole recipe, rough)
333
Calories
24g
Protein
14g
Fat
33g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Parmesan Cheese | 1 oz (28g) | 110 |
| Egg | 1 large egg (50g) | 78 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Artichoke | 1 medium (128g) | 60 |
| Chili | 1 tsp (2.7g) | 8 |
| 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
- Two 14-ounce cans artichoke hearts, drained and finely chopped
- 1 cup corn kernels (fresh from two ears, or canned/frozen)
- 1 cup mayonnaise
- 2 cups freshly shredded Parmesan cheese
- 1 teaspoon paprika
- ¼ teaspoon cayenne pepper
- ¼ teaspoon salt
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By biggirlssmallkitchen ·
Recipe sourced from
openrecipes