Baked Artichoke and Jalapeño Cheese Spread - PCOS-Friendly Recipe

Servings: 18

Lunch

This Baked Artichoke and Jalapeño Cheese Spread is a PCOS-friendly recipe.

Nutrition per Serving

0 Calories

0g Protein

0g Carbs

0g Fat

Pretty red bell pepper adds color to hot artichoke spread, while pickled jalapeno slices add some spice.

Ingredients

1 package (8 oz) cream cheese, softened
1/2 cup mayonnaise or salad dressing
1 jar (6 oz) marinated artichoke hearts, drained, coarsely chopped
1/4 cup finely chopped red bell pepper
8 to 10 Old El Paso™ pickled jalapeño slices (from 12-oz jar), drained, chopped
1/2 cup grated Parmesan cheese
1/3 cup Progresso™ panko crispy bread crumbs
72 water crackers

Instructions

Heat oven to 400 °F. Spray 9-inch glass pie plate with cooking spray.
In medium bowl, stir together cream cheese and mayonnaise. Stir in artichokes, bell pepper and jalapeños. Reserve 1 tablespoon of the cheese; stir remaining cheese into artichoke mixture.
Spread cheese mixture evenly in bottom of pie plate. Sprinkle evenly with bread crumbs and reserved tablespoon cheese.
Bake about 20 minutes or just until top is lightly golden. Serve warm with crackers.

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Frequently Asked Questions

Is Baked Artichoke and Jalapeño Cheese Spread good for PCOS?

Yes, this Baked Artichoke and Jalapeño Cheese Spread recipe is designed to be PCOS-friendly., it supports balanced blood sugar and hormonal health.

Can I eat this for Lunch with PCOS?

Yes, this recipe works well as a PCOS-friendly Lunch. Pair it with other PCOS-friendly foods throughout the day for balanced nutrition.

How do I fit this recipe into a PCOS meal plan?

This recipe can be part of a structured PCOS meal plan. It makes 18 servings, making it great for meal prep. For a complete weekly plan tailored to your PCOS type, take our free 60-second quiz at pcosmealplanner.com/pcos-quiz to get a personalized 7-day meal plan.

Comments

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