Guilt-Free Jalapeno Artichoke Dip

Guilt-Free Jalapeno Artichoke Dip is a gluten free hor d'oeuvre. For $1.42 per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. This recipe serves 8. One portion of this dish contains roughly 7g of protein, 24g of fat, and a total of 286 calories. A few people made this recipe, and 58 would say it hit the spot. It will be a hit at your The Super Bowl event. Head to the store and pick up part-skim mozzarella cheese, jalapeno, fat-free mayonnaise, and a few other things to make it today. It is brought to you by Dizzy Busy and Hungry. From preparation to the plate, this recipe takes about 2 hours and 10 minutes. Overall, this recipe earns a not so spectacular spoonacular score of 34%. If you like this recipe, you might also like recipes such as Guilt-Free Brownie Batter Dip, Guilt-Free, Healthy 7 Layer Bean Dip, and Jalapeno Artichoke Dip.

Servings: 8

Preparation duration: 10 minutes

Cooking duration: 120 minutes

 

Ingredients:

2 (14 ounce) cans artichoke hearts, drained and roughly chopped

8 ounces fat-free cream cheese

½ cup fat-free mayonnaise

1 teaspoon minced garlic

¼ cup jalapeno slices (from a jar), finely chopped

1 cup shredded part-skim mozzarella cheese, divided

2 tablespoons reduced fat grated Parmesan cheese

½ cup fat-free sour cream

Equipment:

bowl

slow cooker

microwave

Cooking instruction summary:

Combine all ingredients except for cup mozzarella cheese in a bowl. Stir to combine.Place mixture in the slow cooker.Top with the remaining cup mozzarella cheese.Cook on high 1 to 2 hours.Combine all ingredients except for cup mozzarella cheese in a microwave-safe bowl. Stir to combine.Microwave for 2 minutes on high, then stir well.Microwave for another 2 minutes, or until hot.Top with the remaining cup mozzarella cheese, and allow it to melt (microwave another 10-20 seconds if needed).

 

Step by step:


1. Combine all ingredients except for cup mozzarella cheese in a bowl. Stir to combine.

2. Place mixture in the slow cooker.Top with the remaining cup mozzarella cheese.Cook on high 1 to 2 hours.

3. Combine all ingredients except for cup mozzarella cheese in a microwave-safe bowl. Stir to combine.Microwave for 2 minutes on high, then stir well.Microwave for another 2 minutes, or until hot.Top with the remaining cup mozzarella cheese, and allow it to melt (microwave another 10-20 seconds if needed).


Nutrition Information:

Quickview
286k Calories
6g Protein
24g Total Fat
9g Carbs
3% Health Score
Limit These
Calories
286k
14%

Fat
24g
37%

  Saturated Fat
9g
61%

Carbohydrates
9g
3%

  Sugar
4g
5%

Cholesterol
50mg
17%

Sodium
699mg
30%

Get Enough Of These
Protein
6g
13%

Vitamin A
1567IU
31%

Vitamin C
24mg
30%

Calcium
188mg
19%

Phosphorus
122mg
12%

Fiber
2g
9%

Vitamin B2
0.11mg
7%

Vitamin K
5µg
5%

Iron
0.92mg
5%

Selenium
3µg
5%

Zinc
0.65mg
4%

Vitamin B12
0.25µg
4%

Potassium
88mg
3%

Vitamin B5
0.24mg
2%

Vitamin B6
0.04mg
2%

Magnesium
8mg
2%

Vitamin D
0.27µg
2%

Vitamin E
0.27mg
2%

Folate
6µg
2%

Vitamin B1
0.02mg
1%

covered percent of daily need
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Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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