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Artichoke Olive Dip With Fennel Crudites Recipe

Artichoke Olive Dip With Fennel Crudites Recipe

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Artichoke Olive Dip With Fennel Crudites

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Ingredients

Count

Nutrition

229

Calories

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Ingredients:

Serving

14 - 16 oz. can artichoke hearts, rinsed and drained
1/4 cup. good olive oil
1 garlic clove
1/4 tsp. salt
1/2 cup. brine cured green olives , such as picholine, pitted and chopped
3 tbsp. fresh parsley, finely chopped
2 medium fennel bulbs (sometimes called anise), cut into strips or triangles for dipping

Directions:

Mince the garlic, then mash to a paste with the salt. Set aside.
In a food processor, puree the artichoke hearts with olive oil, until smooth - about 2 minutes.
Transfer the puree to a bowl and stir in the garlic paste, olives, and parsley.
Chill dip for at least 4 hours, and up to 24 hours.
When ready to serve, garnish with additional parsley, and serve with fennel.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	228.67 Kcal (957 kJ)
Calories from fat	165.34 Kcal
		% Daily Value*
Total Fat	18.37g	28%
Sodium	496.02mg	21%
Potassium	565.81mg	12%
Total Carbs	13.81g	5%
Sugars	0.73g	3%
Dietary Fiber	5.95g	24%
Protein	3.39g	7%
Vitamin C	19.1mg	32%
Iron	0.9mg	5%
Calcium	77.2mg	8%

Amount Per 100 g
Calories	126.64 Kcal (530 kJ)
Calories from fat	91.57 Kcal
		% Daily Value*
Total Fat	10.17g	28%
Sodium	274.7mg	21%
Potassium	313.35mg	12%
Total Carbs	7.65g	5%
Sugars	0.41g	3%
Dietary Fiber	3.3g	24%
Protein	1.88g	7%
Vitamin C	10.6mg	32%
Iron	0.5mg	5%
Calcium	42.8mg	8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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