This artichoke bruschetta recipe is reminiscent of the hot artichoke dips served in restaurants. It comes together quickly and can easily be doubled or tripled. Amy Sauser, Omaha, Nebraska.
1 Jar marinated artichoke hearts, drained and chopped
0.5 cup Grated romano cheese
1 Plum tomato, seeded and chopped
0.33333333333333326 cup Finely chopped red onion
0.33333333333333326 cup Fresh baby spinach, finely chopped
5 tablespoon Mayonnaise
1 Garlic clove, minced
1 Loaf french bread baguette
Nutrition value
126
calories per serving
6 g Fat9 g Protein8 g Carbs3 g FiberOther
Current Totals
6 g Fat
9 g Protein
8 g Carbs
3 g Fiber
MacroNutrients
Carbs
8 g
Protein
9 g
Fiber
3 g
Fats
Fat
6 g
Vitamins & Minerals
Calcium
215 mg
Iron
2 mg
Vitamin A
1498 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
1 mg
Vitamin B6
0 mg
Vitamin B9
100 mcg
Vitamin B12
0 mcg
Vitamin C
35 mg
Vitamin E
1 mg
Copper
0 mcg
Magnesium
59 mg
Manganese
0 mg
Phosphorus
155 mg
Selenium
11 mcg
Zinc
1 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
