Wellness Food Artichoke Dip With Crudites: 70 calories By Laura Zapalowski Published on September 9, 2001 Share Tweet Pin Email From Health magazineThis recipe for Artichoke-and-Caper Dip With Fresh Vegetable Crudites offers veggies so fresh (and dip so tasty), youll want to dive in. Prep: 10 minutesMakes 10 servings Ingredients:1 small garlic clove, peeled1 (14-ounce) can quartered artichoke hearts, drained3 tablespoons fresh lemon juice1⁄2 teaspoon grated lemon zest2 tablespoons extra-virgin olive oil1⁄4 teaspoon freshly ground black pepper2 tablespoons capers, roughly chopped5 cups assorted fresh vegetables (sliced radishes, baby carrots, blanched wax beans, broccoli and cauliflower florets) Instructions:1. Combine garlic and artichoke hearts in a food processor; pulse for 30 seconds or until well chopped. With processor on, add the lemon juice, lemon zest, and olive oil, processing until smooth and well blended. 2. Stir in pepper and capers. Serve dip at room temperature or chilled with assorted crudites. Dip can be made 1 day in advance and stored in the fridge. (Serving size: 1⁄4 cup dip and 1⁄2 cup vegetables) Nutrition:Calories 70; Fat 3g (sat 0g, mono 2g, poly 0g); Cholesterol 0mg; Protein 3g; Carbohydrate 1g; Sugars 1g; Fiber 1g; Iron 1mg; Sodium 179mg; Calcium 18mg Was this page helpful? Thanks for your feedback! Tell us why! Other Submit