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Picture of Artichoke-and-Feta Dip
mediterranean greek lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 2053 kcal 103 %
  • Fat 182 g 280 %
  • Saturated 60 g 302 %
  • Carbs 58 g 19 %
  • Fiber 23 g 94 %
  • Protein 61 g 123 %
  • Cholesterol 303 mg 101 %
  • Sodium 4248 mg 177 %
  • Calcium 1911 mg 191 %
  • Magnesium 308 mg 73 %
  • Potassium 1712 mg 36 %
  • Iron 9 mg 50 %
  • Zinc 12 mg 107 %
  • Phosphorus 1503 mg 215 %
  • Vitamin A 435 µg 48 %
  • Vitamin C 59 mg 65 %
  • Thiamin (B1) 1 mg 68 %
  • Riboflavin (B2) 3 mg 243 %
  • Niacin (B3) 8 mg 48 %
  • Vitamin B6 2 mg 150 %
  • Folate equivalent (total) 382 µg 96 %
  • Vitamin B12 6 µg 240 %
  • Vitamin D 1 µg 9 %
  • Vitamin E 17 mg 117 %
  • Vitamin K 148 µg 123 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Artichoke-and-Feta Dip

Ingredients

  • 12 ounces sheep's-milk feta
  • ½ cup extra-virgin olive oil
  • 1 can (13.75 ounces) quartered artichoke hearts, drained and cut in half
  • 5 strips lemon zest
  • 1 tablespoon packed fresh oregano leaves
  • ¼ teaspoon red-pepper flakes

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