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Spinach-&-Brie-Topped Artichoke Hearts

December 2006

Your rating: None Average: 3.4 (131 votes)

In this deconstructed version of hot spinach-artichoke dip, we stuff artichoke hearts with lightly seasoned cooked spinach and melt brie on top.



READER'S COMMENT:
"This was the most bland thing I have eaten in awhile. I would suggest using jarred marinated artichoke hearts, a stronger cheese, and garlic and black pepper in the spinach mixture. "
Spinach-&-Brie-Topped Artichoke Hearts Recipe

Makes: 18 servings

Active Time:

Total Time:

Preparation

  1. Preheat broiler. Prepare artichoke hearts according to package directions.
  2. 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.

Nutrition

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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Recipe Categories

Ease of Preparation
Easy
Total Time
15 minutes or less
Servings
8 or more
Preparation/ Technique
Broil
Ethnic/Regional
American
French
Meal/Course
Appetizers
Health & Diet Considerations
Diabetes appropriate
Low carbohydrate
Gluten free
Publication
December 2006
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