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Creamy Artichoke-Parmesan Dip

February 27, 2017

Creamy Artichoke-Parmesan Dip

Native to the Mediterranean, artichokes are popular vegetables in certain countries, especially France. Although artichokes are available year-round in most markets, prime season is from March to May. For this recipe it is perfectly fine to use processed marinated artichoke hearts.

Ingredients for Creamy Artichoke-Parmesan Dip

  • 2 cans (14 ounces each) artichoke hearts, drained and chopped 1 cup shredded mozzarella
  • 1 cup grated Parmesan cheese
  • 1/2 cup crumbled feta cheese
  • 1-1/2 cups mayonnaise (can be substituted with soft Tofu) 1/2 cup finely chopped onion or scallions
  • 1/2 teaspoon dried oregano leaves or 1 teaspoon fresh 1/2 teaspoon dried basil leaves or 1 teaspoon fresh
  • 2 cloves of garlic, minced
Directions for Creamy Artichoke-Parmesan Dip
    1. Combine all ingredients in VitaClayTM pot; stir to blend well.
    2. Cover and set on Slow Cooking - stew to cook for 2 hours.
    3. When ready to serve, cut pita breads into wedges.
    4. Arrange some pita breads, rustic bread slices and/or vegetables on platter; serve with warm dip.

      Makes about 4 cups dip.

      Health Note:

      Artichokes are low in calories, about 60 calories for amedium one. Good sources of fiber, potassium and magnesium.

      It is a natural diuretic, adigestive aid, and provides nutrition tohealth-promoting bacteria in the intestinal tract. Some stu dies suggest th at fresh artichokes help control blood sugars in diabetics and lower cholesterol levels.

      However artichokes have a high amount of natural sodium, but still lower than many processed foods.


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