Artichoke Cheese Appetizers

Preparation:  15 min. Cooking: 0 min. Total: 15 min.
Recipe photo
  • 2 Lb canned artichoke bottoms , drained
  • 1 red bell peppers , seeded
  • 3 Oz cream cheese
  • 1 tsp capers , drained and finely chopped
  • 1 dill pickles , finely chopped
  • 2 Tbsp mayonnaise
  • 1 hard-boiled egg , finely chopped
Cut a small slice from the base of each artichoke and reserve slices. Cut half the pepper into small sticks and chop remaining pepper finely. Beat cheese in a bowl until smooth. Stir in remaining ingredients and chopped pepper. Fill artichokes with cheese mixture. Make a small cut in reserved artichoke slices and push in pepper sticks. Place slices on artichokes, beret style.
Calories
160 Cal
Fat
7.8 g
Carbs
19 g
Protein
7.4 g
Fiber
8.7 g
Sugar
2.9 g
Cholesterol
52 mg
Sodium
340 mg


Nutrients

Fiber     8.7 g
Fat     7.8 g
Sugar     2.9 g
Carbs     19 g
Protein     7.4 g
Calories     160 Cal

Fats

Fat, Poly     1.3 g
Fat, Mono     2.2 g
Fat, Sat     3.7 g
Fat, Trans     0 g
Fat, Percent     44 %

Vitamins

Vitamin, K     30 mcg     25 %
Vitamin, A     910 IU     30 %
Vitamin, B12     0.2 mcg     6.8 %
Niacin     1.8 mg     11 %
Riboflavin     0.2 mg     15 %
Vitamin, C     43 mg     48 %
Vitamin, D     0 IU     0 %
Vitamin, B6     0.3 mg     16 %
Vitamin, E     0.8 mg     5.6 %
Panto, Acid     0.8 mg     15 %
Choline     77 mg     14 %
Thiamin     0.1 mg     11 %

Minerals

Calcium     89 mcg     8.9 %
Phosphorus     170 mg     25 %
Magnesium     96 mg     23 %
Copper     0.4 mcg     40 %
Fluoride     0.4 mcg     10 %
Zinc     1 mg     8.9 %
Cholesterol     52 mg     0.3 %
Sodium     340 mg     23 %
Selenium     3.3 mcg     6 %
Manganese     0.4 mg     6 %
Potassium     640 mg     14 %
Iron     2.3 mg     29 %