Fiddle Version Artichoke Jalapeno Dip Recipe

Looking for an easy Fiddle Version Artichoke Jalapeno Dip recipe? Learn how to make Fiddle Version Artichoke Jalapeno Dip using healthy ingredients.


Submitted by mailibrocke

Makes 6 servings



a lighter and healthier version of traditional artichoke dip

Recipe Ingredients for Fiddle Version Artichoke Jalapeno Dip

1 Eggplant, roasted, skin removed and inside coarsely chopped
14 ounce artichoke hearts
3 tablespoons peppers, jalapenos
1 tablespoon light mayonnaise (I use Best Foods Hellman's)
1 tablespoon parmesan cheese
1/2 teaspoon kosher salt

Recipe Directions for Fiddle Version Artichoke Jalapeno Dip

  1. Roast the eggplant in the grill or on the oven. Grill for 25 minutes turning four times. or in the oven for an hour at 375. Scrape out insides and coarsely chop. throw away charred skin.

  2. Combine all other ingredients in a bowl and place in a 8 x8 or 6 x 6 baking dish. bake at 375 for 30 minutes.

Categories

Vegetables, Appetizers, Side Dish

Nutrition Facts
Serving Size 149.5g
Amount Per Serving
Calories
71
Calories from Fat
13
% Daily Value*
Total Fat
1.4g
2%
Saturated Fat
0.3g
2%
Trans Fat
0.0g
Cholesterol
1mg
0%
Sodium
289mg
12%
Potassium
462mg
13%
Total Carbohydrates
14.0g
5%
Dietary Fiber
7.0g
28%
Sugars
2.6g
Protein
3.6g
Vitamin A 1% Vitamin C 17%
Calcium 6% Iron 11%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
A
  Good points
  • Low in saturated fat
  • Very low in cholesterol
  • Very high in dietary fiber
  • High in iron
  • Very high in manganese
  • High in magnesium
  • High in phosphorus
  • High in potassium
  • High in vitamin B6
  • Very high in vitamin C
  •   Bad points
  • High in sodium
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