Artichoke Sunflower Dip
Great party fare served with baked chips or crackers and yet hearty enough for a pita sandwich filling.
  • 1-15 ounce can cannelloni or other white beans, rinsed and drained
  • 2-3 garlic cloves
  • 1-15 ounce can artichoke hearts, drained and chopped
  • 1/3 cup reduced fat mayonnaise
  • 1-2 ounce jar diced pimentos
  • ¼ teaspoon salt
  • juice of one lemon or lime
  • 4 ounces feta cheese, crumbled
  • ½ cup roasted and salted sunflower kernels

Puree beans and garlic in a food processor; empty into a mixing bowl. Stir in artichoke hearts, mayonnaise, pimentos, salt and lemon juice. Turn into a Pyrex pie pan and sprinkle with cheese and sunflower kernels.

Broil 4-6 inches from heat for 5-7 minutes, until bubbly and golden brown. Serve warm with crackers, pita or toasted bread.

22 servings of 3 tablespoons

Per serving -- Calories: 75; Total Fat: 3.8 g; Carbohydrate: 7 g; Sat. Fat: 0.3 g; Dietary Fiber: 0; Cholesterol: 4.5 mg; Protein: 3.4 g; Sodium: 168 mg; Calcium: 43 mg
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