Artichoke and Spinach Relish With Walnuts

Artichoke and Spinach Relish With Walnuts
 Con Poulos
Makes about 1 1/2 cups
preparation
10
minutes
cooking
10
minutes

Ingredients

1/4
cup
walnuts
1
13.75-ounce can artichoke hearts, rinsed and chopped
1
cup
baby spinach, chopped
1/4
cup
grated Parmesan (about 1 ounce)
3
tablespoons
mayonnaise
2
tablespoons
fresh lemon juice
kosher salt and black pepper
crackers and cut-up vegetables, for serving

Directions

  1. Heat oven to 400º F. Spread the walnuts on a rimmed baking sheet and toast, tossing occasionally, until fragrant, 6 to 8 minutes. Let cool, then roughly chop.
  2. In a small bowl, combine the artichoke hearts, spinach, Parmesan, mayonnaise, lemon juice, walnuts, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Serve with the crackers and vegetables.

 

Kate Merker and Sara Quessenberry
December 2009

Nutritional Information

  • Per Serving
  • Calories 91
  • Fat 7 g
  • Sat Fat 1 g
  • Cholesterol 4 mg
  • Sodium 274 mg
  • Protein 3 g
  • Carbohydrate 4 g
  • Fiber 2 g
What does this mean? See Nutrition 101.