Spinach-&-Brie-Topped Artichoke Hearts
In this deconstructed version of hot spinach-artichoke dip, we stuff artichoke hearts with lightly seasoned cooked spinach and melt brie on top.
Ingredients
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1 9-ounce box frozen artichoke hearts
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2/3 cup cooked chopped spinach
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1 teaspoon lemon pepper
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1/4 teaspoon salt
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18 thin slices brie
Directions
1.
Preheat broiler. Prepare artichoke hearts according to package directions.
2.
Combine spinach, lemon pepper and salt in a small bowl. Top each artichoke heart with the spinach mixture and brie. Broil until cheese melts, 1 to 2 minutes.
Nutrition information
Calories 20, Total Fat 1 g, Saturated Fat 1 g, Cholesterol 4 mg, Sodium 94 mg, Carbohydrate 1 g, Fiber 1 g, Protein 1 g, Potassium 78 mg. Exchanges: Vegetable 0.5,Fat 0.5
Percent Daily Values are based on a 2,000 calorie diet
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Recommended Recipe:
Curried Baby Artichoke Ragout
Fresh baby artichokes still need to be trimmed of tough outer leaves, but there's no need to scrape out the choke inside because it will tenderize while cooking. Serve over basmati rice.
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