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Artichoke and Parmesan Cheese Dip

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)21.5122
Energy (kCal)1746.274
Carbohydrates (g)24.0897
Total fats (g)174.582
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Drain and coarsely chop artichoke hearts. | 2. Mince white and green parts of green onions. | 3. Set aside some green onion for garnish. | 4. Combine all ingredients and mix well with wire whip until thoroughly combined. | 5. Heat in double boiler on stove top until 160 degrees F or hot to the touch, or heat in microwave on HIGH for 2 minutes by 30 second intervals stirring between heating. | 6. Do not boil. | 7. Serve with garlic toasted beer bread or fresh vegetables. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    artichoke heart 1 cup drained chopped - - - -
    garlic 1 -2 minced 0.0 0.0 0.0 0.0
    white pepper 1 pinch 0.444 0.1029 0.0156 0.0032
    celery salt 1/2 teaspoon - - - -
    cream 3/4 cup sour 341.55 7.9868 4.209 33.3788
    mayonnaise 1 1/2 cups 1256.28 0.0 1.2876 139.2
    parmesan cheese 1/2 cup grated 148.0 16.0 16.0 2.0
    green onion 1/2 bunch - - - -

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



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