Print 
Portions:
10
Serving
Size:
2 tablespoons
- Diet
Types:
- CKD non-dialysis
- Diabetes
- Dialysis
- Lower Protein
- Vegetarian
- Gluten-free
Ingredients
- 1 cup frozen artichoke hearts
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons cream cheese
- 1 large garlic clove
- 2 teaspoons hot sauce
- 1 tablespoon Parmesan cheese
Preparation
- Preheat oven to 375º F.
- Place artichoke hearts in a saucepan, cover with water and bring to a boil. Reduce heat to medium and cook for 6 minutes. Drain and rinse with cold water to cool.
- Chop artichoke hearts.
- In a medium bowl combine mayonnaise, sour cream, cream cheese, hot sauce and crushed garlic clove. Add artichoke hearts and stir to combine. Transfer mixture to a baking dish.
- Top with Parmesan cheese. Place in oven and bake for 30 minutes or until bubbly on top.
Helpful hints
- If canned or jarred artichokes in water are used instead of frozen, look for the lowest sodium brand. Rinse well to help reduce sodium.
- Try this dip on toasted slices of baguette, crisp celery or with your favorite low-sodium crackers. Choose rice crackers or other gluten-free crackers if you are on a gluten-free diet.
- Tabasco© sauce is one of the lowest sodium hot pepper sauces.
Submitted by: Recipe provided by DaVita patient, Gretchen, and submitted by DaVita dietitian Arlene from California.
Nutrients per serving
Calories 66
Protein 1 g
Carbohydrates 2 g
Fat 6 g
Cholesterol 9 mg
Sodium 108 mg
Potassium 58 mg
Phosphorus 22 mg
Calcium 16 mg
Fiber 0.8 g
Added Sugar 0 g
Kidney and kidney diabetic food choices
- 1/2 vegetable, medium potassium
- 2 fat
Carbohydrate choices
0
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