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Antipasto "Dip"

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)4.8845
Energy (kCal)120.3395
Carbohydrates (g)25.8091
Total fats (g)1.1668
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Place artichoke hearts and garlic in food processor. | 2. Pulse on and off until roughly chopped. | 3. Add the rest of the ingredients and continue to pulse until finely chopped (but not to the point of minced or puréed) Allow to stand refrigerated for at least an hour for the flavors to marry. | 4. Serve with crusty bread or crudités. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    artichoke heart 2 cans drained - - - -
    garlic 2 cloves 8.94 1.9836 0.3816 0.03
    red pepper 1 can roasted drained 89.955 19.8126 4.2054 0.9895
    flat leaf parsley 2/3 cup packed - - - -
    extra virgin olive oil 1/4 cup - - - -
    lemon juice 3 tablespoons 10.065 3.1568 0.1601 0.1098
    red wine vinegar 3 tablespoons 8.493 0.1207 0.0179 0.0
    oil black olive 2/3 cup oil-cured - - - -
    salt 1 teaspoon - - - -
    pepper 1/2 teaspoon ground 2.8865 0.7354 0.1195 0.0375

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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