Tangy Artichoke Toppers

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  • 10 min prep
  • 1 hr 10 min total
  • Makes 4 doz. or 16 servings, three topped crackers each.


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Tangy Artichoke Toppers Recipe

Ingredients

  • 125 g (1/2 of 250-g tub) garden vegetable soft light cream cheese
  • 1 can (14 fl oz/398 mL) artichoke hearts, drained, finely chopped
  • 1/3 cup reduced-calorie Italian dressing
  • 1 Tbsp. chopped fresh parsley
  • 48 Ritz Crackers Baked with Whole Grain

Instructions

  • Beat  cream cheese spread, artichokes and dressing with electric mixer until well blended. Stir in parsley; cover.
  • Refrigerate  at least 1 hour.
  • Spread  onto crackers just before serving.

Recipe Tips

Variation Spread crackers with artichoke mixture as directed. (No need to chill artichoke mixture first.) Sprinkle evenly with 2 Tbsp. grated reduced-fat Parmesan cheese. Place on baking sheet. Bake at 350ºF for 2 to 3 min. or until artichoke mixture is heated through.

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Nutrition Information

Makes 4 doz. or 16 servings, three topped crackers each.

Nutrition per serving:

  • Calories 80 
  • Total fat 4.5 g
  • Saturated fat 1 g
  • Cholesterol 5 mg
  • Sodium 220 mg
  • Carbohydrate 9 g
  • Dietary fibre 1 g
  • Sugars 2 g
  • Protein 2 g
  • Vitamin A 2 %DV
  • Vitamin C 6 %DV
  • Calcium 4 %DV
  • Iron 4 %DV

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