RSSSpinach-&-Brie-Topped Artichoke Hearts
From EatingWell: December 2006 — Subscribe Now!
In this deconstructed version of hot spinach-artichoke dip, we stuff artichoke hearts with lightly seasoned cooked spinach and melt brie on top.
18 servings
Active Time: 15 minutes
Total Time: 15 minutes
Nutrition Profile
Diabetes appropriate | Low carbohydrate | View Complete Nutrition Guidelines»
Ingredients
- 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
You Might Also Like
- Artichokes in Egg-Lemon Sauce
- Sicilian-Style Stuffed Artichokes
- Artichokes Stewed with Potatoes, Carrots & Leeks (Anginares Politi)
- Artichokes with Balsamic Vinaigrette
- Hot Artichoke Dip
- Artichokes with Lemon & Dill
- Hot Artichoke-Parmesan Spread
- Artichoke & White Bean Soup
- Black-Eyed Pea & Artichoke Salad
Preparation
- 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.
Nutrition
Per serving: 20 calories; 1 g fat (1 g sat, 0 g mono); 4 mg cholesterol; 1 g carbohydrates; 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
Recipe Categories
- Style/Theme
- Picnic
- Entertaining, formal
- Entertaining, casual
- Vegetarian
- Potluck
- Holiday
- New Year's Eve
- Mother's Day
- Easter
- Christmas
- Publication
- December 2006
- Health & Diet Considerations
- Low carbohydrate
- Diabetes appropriate
- Meal/Course
- Appetizers
- Type of Dish
- Side dish, vegetable
- Appetizer
- Servings
- 8 or more
- Total Time
- 15 minutes or less
- Ease of Preparation
- Easy
More From EatingWell
Free Newsletters
Advertisement
EatingWell Magazine
Advertisement
Advertisement
