Ingredients
1 can (14 1/2 ounces) petite cut, diced tomatoes with jalapeños
1 can (14 ounces) artichoke hearts, drained and finely chopped
1/4 cup finely diced red onion
2 cloves garlic, minced
1/4 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes
2 tablespoon extra-virgin olive oil
1 teaspoon red-wine vinegar
Preparation
Preparation Time: Approximately 10 minutes
Preparation:
Combine ingredients in a mixing bowl and set aside for at least 10 minutes before serving. Serve as a spread
Servings: 12
Nutritional Information Per Serving: Calories 45; Total fat 2.5g; Saturated fat 0g; Cholesterol 0mg; Sodium 140mg; Carbohydrate 4g; Fiber 0g; Protein 1g; Vitamin A 2%DV*; Vitamin C 10%DV; Calcium 2%DV; Iron 4%DV
*Daily Value
