Artichoke and Spinach Relish With Walnuts
Makes about 1 1/2 cups|
Hands-On Time:
|
Total Time:
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
- 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.
- 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.
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
.
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Quick Tip
The relish can be made and refrigerated up to 1 day in advance.
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