Spinach-&-Brie-Topped Artichoke Hearts
From EatingWell: December 2006
In this deconstructed version of hot spinach-artichoke dip, we stuff artichoke hearts with lightly seasoned cooked spinach and melt brie on top.
- 1 9-ounce box frozen artichoke hearts
- 2/3 cup cooked chopped spinach
- 1 teaspoon lemon pepper
- 1/4 teaspoon salt
- 18 thin slices brie
- Preheat broiler. Prepare artichoke hearts according to package directions.
- Combine spinach, lemon pepper and salt in a small bowl. Top each artichoke heart with the spinach mixture and brie. Broil until cheese melts, 1 to 2 minutes.
Per serving: 20 calories; 1 g fat (1 g sat, 0 g mono); 4 mg cholesterol; 1 g carbohydrates; 0 g added sugars; 1 g protein; 1 g fiber; 94 mg sodium; 78 mg potassium.
Nutrition Bonus: Vitamin A, folate, potassium, magnesium.
Exchanges: 1/2 vegetable, 1/2 fat
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- Ease of Preparation
- Total Time
- 15 minutes or less
- 8 or more
- Preparation/ Technique
- December 2006