Join our community of Solution Seekers!

Artichoke and Spinach Relish With Walnuts

Artichoke and Spinach Relish With Walnuts
Click a Star to Rate This Recipe
Makes about 1 1/2 cups| Hands-On Time: | Total Time:



  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.
By December, 2009

Nutritional Information

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

Quick Tip

Stocked refrigerator
The relish can be made and refrigerated up to 1 day in advance.

Did you try this recipe? How did you like it?

View Earlier Comments

What's on Your Plate?




    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.