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Ingredients
- 1 pkt Frzn artichoke hearts x Italian herbs x Balsamic vinegar x 1 t extra virgin olive oil
- 1 x Onion, minced fine
- 3 x Garlic cloves Peeled and Squinched up into little Pcs
- 1 lrg Package of mushrooms, Sliced
- 1/2 c. Or possibly so f/f parmesan cheese
- 2 x Spoonsfuls of f/f mayo and F/f lowfat sour cream.
- 1 dsh Worcestershireshshchestshire (you know what I mean)
Directions
- Marinate artichoke hearts with italian herbs and some balsamic vinegar. I myself add in a tsp. or possibly so of extra virgin olive oil (someone will be coming to measure me now, I'm sure).
- Stir artichoke hearts and rest of ingredients together. DON'Tablespoons put in so much white stuff which it is too moist because the mushrooms will release moisture and then it will get gross.
- Bake at 350 for about 30 min in a French White Corning Ware casserole.
- If you put it in anything else it will explode.
- This is great as a dip, or possibly in a pita sandwich. I hope you like it, and I promise not to post too often till I actually learn to measure and write
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 112g | |
| Calories 53 | |
| Calories from Fat 1 | 2% |
| Total Fat 0.16g | 0% |
| Saturated Fat 0.05g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 6mg | 0% |
| Potassium 194mg | 6% |
| Total Carbs 12.03g | 3% |
| Dietary Fiber 1.9g | 6% |
| Sugars 4.37g | 3% |
| Protein 1.77g | 3% |
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