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Sunchoke Dip Recipe
Nutrition
Cal/Serving: 438Daily Value: 22%
Servings: 2
High-Fiber
Vegan, Vegetarian, Dairy-Free, Gluten-Free, Wheat-Free
| Fat | 20g | 31% |
| Saturated | 3g | 14% |
| Carbs | 62g | 21% |
| Fiber | 6g | 23% |
| Sugars | 33g | 0% |
| Protein | 7g | 14% |
| Sodium | 758mg | 32% |
| Calcium | 55mg | 6% |
| Magnesium | 61mg | 15% |
| Potassium | 1507mg | 43% |
| Iron | 12mg | 66% |
| Zinc | 0mg | 3% |
| Vitamin A | 112IU | 2% |
| Vitamin C | 25mg | 41% |
| Thiamin (B1) | 1mg | 46% |
| Riboflavin (B2) | 0mg | 13% |
| Niacin (B3) | 5mg | 23% |
| Vitamin B6 | 0mg | 15% |
| Folic Acid (B9) | 50µg | 12% |
| Vitamin E | 4mg | 18% |
| Vitamin K | 13µg | 16% |
| Fatty acids, total monounsaturated | 15g | 0% |
| Fatty acids, total polyunsaturated | 2g | 0% |
Have a question about the nutrition data? Let us know.
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INGREDIENTS
- 1 1/2 pounds Jerusalem artichokes
- 2 cloves garlic, peeled
- 3 tablespoons lemon juice
- 3 tablespoons olive oil
- 1 to 2 tablespoons minced fresh jalapeño chilies
- Salt
- Blue or red corn chips (or a combination)
DIRECTIONS
Click here for DirectionsRecipe Details
| Servings | 2 servings |
