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| Artichoke and Clam Dip |
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Recipe courtesy of the “Tin Fish Gourmet” cookbook by Barbara-jo
McIntosh.
Makes 6-8 servings
Barbara-jo’s recipe for perfection? A quick and simple recipe that tastes
as if you fussed over it. This dish is ideal for preparing at the last minute
when unexpected guests drop by. Place dip in serving bowl. Serve with sesame
crackers. A simple variation: substitute the clams for crabmeat and follow
procedure.
Makes 6-8 servings
1 can
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(142 g/5 oz) Whole Baby Clams, drained |
| 1 can | (398 mL/14 oz) artichokes in water, drained |
| 1 cup |
mayonnaise |
| ¼ tsp. |
cayenne pepper |
| ½ cup |
grated Parmesan cheese |
- Preheat oven at 375ºF.
- Place all ingredients in food processor fitted with steel blade. Process
until almost smooth.
- Place in an ovenproof dish and bake for 10 to 15 minutes until brown and
bubbly. Serve with pita crisps and cucumber rounds.
| Nutritional Values |
Per serving:
Calories 149
Fat 12,6 g
Carbs 4 g
Protein 6 g
Fibre 1 g
Sat fat 2,9 g
Cholesterol 26,7 mg
Sodium 511 mg
Sugar 1 g
Calcium 93 mg
Source: www.calorieking.com
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