Artichoke Dip a la Veracruzana

Artichoke Dip a la Veracruzana Photo: Andrew McCaul; Stylist: Alistair Turnbull/Pat Bates & Associates


  • 1 (6-ounce) jar water-packed marinated artichokes, undrained
  • 8 ounces fresh goat cheese
  • 3 tablespoons chopped ultramoist recipe-ready sun-dried tomatoes
  • 1 tablespoon chopped green olives
  • 1 tablespoon diced pickled jalapeño peppers
  • 2 tablespoons chopped Italian parsley
  • 1/4 teaspoon sea salt
  • Garnish: 2 teaspoons chopped sun-dried tomatoes and 1 teaspoon parsley
  • Crackers


Place artichokes and goat cheese in a food processor; process until smooth. Scoop into a bowl; add 3 tablespoons chopped sun-dried tomatoes, chopped green olives, diced pickled jalapeño peppers, 2 tablespoons chopped Italian parsley, and sea salt, stirring well. Garnish with 2 teaspoons chopped sun-dried tomatoes and 1 teaspoon parsley; serve with your favorite crackers.

  • Yield: Makes 6 servings (serving size: 1/4 cup dip)

Nutritional Information

Calories per serving: 156
Fat per serving: 12g
Saturated fat per serving: 8g
Monounsaturated fat per serving: 3g
Polyunsaturated fat per serving: 0.0g
Protein per serving: 9g
Carbohydrate per serving: 4g
Fiber per serving: 0.0g
Cholesterol per serving: 30mg
Iron per serving: 1mg
Sodium per serving: 448mg
Calcium per serving: 117mg

Good to Know

Compared to cheese made from cow's milk, goat cheese has less calories and fat, but is still a great source of bone-preserving calcium. Mix with artichokes, green olives, and sun-dried tomatoes for a healthy, yet satisfying snack.


This Recipe Is

Rick Bayless