Artichoke and Roasted Red Pepper Dip

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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 201.6
  • Total Fat: 7.8 g
  • Cholesterol: 24.0 mg
  • Sodium: 779.9 mg
  • Total Carbs: 14.9 g
  • Dietary Fiber: 5.0 g
  • Protein: 11.9 g

View full nutritional breakdown of Artichoke and Roasted Red Pepper Dip calories by ingredient

Number of Servings: 5


    * Artichoke Hearts in water - 2 x 13.75 oz cans, drained and chopped
    * Grilled/Roasted Red Peppers in brine, 7.5 oz, drained and chopped
    * Hellmann's Low Fat Mayonnaise Dressing, 3 tbsp
    * Kraft Italian Five Cheese Blend Shredded, 1.5 cups
    * Scallions, raw, 2 medium, chopped
    * Smart Squeeze Nonfat Margerine Spread, 2 tbsp


Preheat oven to 350 degrees F. Put nonfat margerine in pan with shopped scallions over medium heat. Heat about a minute, stirring to make sure margerine does not stick to the pan. Add the chopped artichoke hearts, chopped red peppers, mayonnaise and cheese and stir to mix everything. Remove from heat and transfer to an 8"x8" baking dish. Bake for 30 minutes, or until bubbly and lightly browned. Makes five large servings.

Number of Servings: 5

Recipe submitted by SparkPeople user KNDJP21.