Prep time: 10-15 minutes
Cook time: 20 minutes
(Shape magazine 11-05)
Preheat oven to 350F.
In a large bowl, combine sour cream, 4 tablespoons of the cheese, Dijon mustard, oregano and black pepper. Fold in artichokes, spinach and basil. Transfer mixture to a shallow baking dish and smooth the surface with a spatula or the back of a spoon. Sprinkle with bread crumbs and remaining 2 tablespoons of cheese. Bake 20 minutes, until top is golden brown. Serve with pita wedges.
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Serving Size: 1 Serving (188g) | ||
Recipe Makes: 8 | ||
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Calories: 129 | ||
Calories from Fat: 17 (13%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.9g | 3 % | |
Saturated Fat 0.8g | 4 % | |
Monounsaturated Fat 0.5g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 8.4mg | 3 % | |
Sodium 317.2mg | 11 % | |
Potassium 460.6mg | 12 % | |
Total Carbohydrate 23.2g | 7 % | |
Dietary Fiber 8.6g | 35 % | |
Sugars, other 14.5g | ||
Protein 7.6g | 11 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 129
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