Food & Drink

Seasoned dip for artichokes

Seasoned dip for artichokes

Use this as a dip for artichokes, raw vegetables and crusty Italian bread. Or, toss it with cooked beans. You can use all olive oil if you don't eat butter.

1 tablespoon extra-virgin olive oil

2 teaspoons melted unsalted butter

1 clove crushed garlic

1/2 teaspoon dried Italian herb mix

1/4 teaspoon crushed dried red pepper flakes

Juice of 1/2 lemon

2 teaspoons balsamic vinegar

Pinch kosher salt

Makes 6 servings.

Combine all ingredients.

Nutritional information per serving: 35 calories, 92 percent calories from fat, 4 grams total fat, 1 gram saturated fat, 3 milligrams cholesterol, .68 gram carbohydrates, .04 gram total fiber, .30 gram total sugars, .64 gram net carbs, .06 gram protein, 39 milligrams sodium.

If you have recipes you would like Steve Petusevsky to make meatless for you, send them to Vegetarian Today, Sun-Sentinel, 200 E. Las Olas Blvd., Fort Lauderdale, FL 33301-2293. Or send an e-mail to dhartz@sun-sentinel.com.

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