Artichoke dip

Artichoke dip

Dietitian's tip: This dip is excellent with raw vegetables, such as sliced cucumbers, red or green bell peppers, carrots, and celery. It is also great with toasted pita triangles — or as a topping for potatoes.

By Mayo Clinic staff

Serves 8


    • 2 cups artichoke hearts
    • 1 tablespoon black pepper
    • 4 cups chopped spinach
    • 1 teaspoon minced thyme
    • 2 cloves garlic, minced
    • 1 tablespoon minced parsley
    • 1 cup white beans, prepared
    • 2 tablespoons Parmesan cheese
    • 1/2 cup low-fat sour cream


Mix all ingredients together. Put in glass or ceramic dish and bake at 350 F for 30 minutes. Serve with whole-grain bread, crackers or vegetables for dipping.

Nutritional analysis per serving

Serving size: About 1/2 cup
Calories 94 Sodium 71 mg
Total fat 2 g Total carbohydrate 14 g
Saturated fat 1 g Dietary fiber 6 g
Trans fat 0 g Sugars 0 g
Monounsaturated fat 1 g Protein 5 g
Cholesterol 6 mg