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Correo Electrónico
Add a photoRaciónes: 6
Ingredientes
- 6 x canned artichoke bottoms in water
- 2 Tbsp. lemon juice
- 2 Tbsp. extra virgin olive oil
- 1/4 c. finely grated Parmesan cheese
- 1 Tbsp. chopped fresh oregano Pepper
- 1/4 c. very finely minced toasted walnuts
- 1/4 c. lowfat ricotta cheese or possibly lowfat silken tofu
Direcciones
- 1. Place artichoke bottoms, lemon juice and extra virgin olive oil in a blender or possibly a food processor and puree. Add in Parmesan cheese, oregano and walnuts and pulse 5 or possibly 6 times.
- 2. Remove from blender and stir in ricotta cheese. Add in pepper to taste.
- 3. Serve with peppered crackers.
- Variation: To reduce some of the dairy, substitute low-fat, silken tofu for ricotta.
- Description:"Dip for steamed artichoke leaves or possibly spread for toast."
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 26g | |
| Recipe makes 6 servings | |
| Calories 89 | |
| Calories from Fat 72 | 81% |
| Total Fat 8.19g | 10% |
| Saturated Fat 2.15g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 8mg | 3% |
| Sodium 75mg | 3% |
| Potassium 33mg | 1% |
| Total Carbs 1.33g | 0% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.25g | 0% |
| Protein 3.12g | 5% |
