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Add a photoOne of my favorite recipes, which I've tweaked to my own preferences. For instance, the original recipe calls for pimentos, but I find them redundent as they add nothing to the flavor and little to the appearence. Since they're spendy anyway, I skip them altogether or replace them with finely diced kalamata olives to add to the Greek flavor.
Ingredientes
- 1 (14 oz) can Artichoke hearts, drained and chopped
- 8 oz crumbled Feta cheese (I use fat free, so I can eat more:)
- 1 cup Mayo (I also use lite or fat free)
- 1/2 cup shredded Parmesan (or a parmesan/romano blend)
- 1 clove of Garlic, minced (or more if you're a garlic fiend like me)
- Optional: 4-6 Kalamata olives, drained, pitted & finely chopped
- or 1 (2 oz) jar Pimentos
Direcciones
- Simply mix all ingredients well & spoon into a 9x9 baking dish
- Bake at 350* for 20-25 minutes or until lightly browned around the edges
- Serve hot with chopped veggies, crackers, or hors d'ourve sized bread slices
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 61g | |
| Recipe makes 9 servings | |
| Calories 271 | |
| Calories from Fat 241 | 89% |
| Total Fat 27.26g | 34% |
| Saturated Fat 7.41g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 26mg | 9% |
| Sodium 489mg | 20% |
| Potassium 40mg | 1% |
| Total Carbs 2.0g | 1% |
| Dietary Fiber 0.5g | 2% |
| Sugars 1.17g | 1% |
| Protein 5.44g | 9% |
