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Grilled Artichoke Dip

Prep time

15 min

Total time

1 hr 15 min

Servings

Makes 8 servings, 2 Tbsp. dip and 11 WHEAT THINS each.

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    Ingredients
    • 1 jar (12 oz.) marinated quartered artichoke hearts, drained
    • 2 large cloves garlic, roasted
    • 1 Tbsp. chopped fresh parsley
    • 1/8 tsp. ground red pepper (cayenne)
    • 1/8 tsp. salt
    • 5 Tbsp. olive oil
    • 1 Tbsp. finely chopped roasted red peppers
    •  WHEAT THINS Big Snacks
Preparation
  • Heat  grill pan on high heat. Add artichokes; grill 5 min. or until evenly charred, turning occasionally.
  • Place  artichokes in food processor. Add all remaining ingredients except roasted peppers and WHEAT THINS; process until smooth. Spoon into small bowl. Stir in roasted peppers.
  • Refrigerate  1 hour.
  • Serve  with WHEAT THINS.

Recipe Tips

Size WiseEnjoy your favorite foods on occasion but remember to keep tabs on portions.

Make AheadThis flavorful dip can be refrigerated up to 2 days before serving.

How to Roast GarlicHeat oven to 400°F. Cut 1/2-inch-thick slice off top of garlic head, exposing tops of all cloves. Discard slice. Place remaining garlic head, cut side up, on sheet of foil. Drizzle with 1 Tbsp. olive oil; rub gently into garlic to evenly coat exposed cloves. Wrap tightly in foil. Bake 40 min. or until garlic cloves are softened. Cool completely. Press garlic bulb into small bowl to extract roasted cloves.

166680

Nutrition Information

Nutrition per serving:

  • Calories

    250

  • Total Fat

    15g

  •    Saturated Fat

    2g

  • Cholesterol

    0mg

  • Sodium

    390mg

  • Total Carbohydrate

    26g

  •    Dietary Fiber

    2g

  •    Total Sugars

    4g

  •       Includes Added Sugars

    n/a

  • Protein

    3g

  • Vitamin A

    2%DV

  • Vitamin C

    2%DV

  • Vitamin D

    n/a

  • Calcium

    2%DV

  • Iron

    6%DV

  • Potassium

    n/a

    • n/a indicates that data is not available

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