Muffuletta Spread

VeganVegetarian
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Ingredients

  • 1 cup chopped onion ⓘ
  • 1 cup chopped celery ⓘ
  • 1 cup chopped green bell pepper ⓘ
  • 1 cup chopped black olives
  • 3/4 cup olive oil ⓘ
  • 1/2 cup lemon juice ⓘ
  • 2 (6 ounce) jars marinated artichokes, drained
  • 4 ounces anchovies, drained
  • 2 tablespoons italian seasoning ⓘ

Instructions

  1. Combine all ingredients in food processor.
  2. Pulse until blended and coarsley chopped.
  3. Refrigerate in glass jar for up to 2 weeks.

Nutrition & Diet Analysis (per serving)

318 kcal 16% DV
Protein Fat Carbs

Macronutrients

Protein 2.3g 5% DV
Total Fat 28.8g 37% DV
Carbs 14.8g 5% DV
Fiber 2.8g 10% DV
Sugar 3.1g 6% DV

Electrolytes

Sodium 256.8mg 11% DV
Potassium 245.3mg 5% DV

Vitamins & Minerals

Vitamin A 11.3mcg 1% DV
Vitamin C 23.9mg 27% DV
Calcium 28.3mg 2% DV
Iron 0.8mg 5% DV

* % Daily Values based on a 2,000 calorie diet (FDA 2020).

Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).

Explore Ingredients

artichokes green bell pepper lemon juice onion celery olive oil

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