Kidney Healthy Appetizers and Snacks
Are You Kidding Me Artichoke Dip
Recipe provided by DaVita patient, Gretchen, and submitted by DaVita dietitian Arlene from
California.
Portions: 10
Serving size: 2 tablespoons
Ingredients
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1 cup frozen artichoke hearts
1/4 cup mayonnaise
1/4 cup sour cream
2 tablespoons cream cheese
1 large garlic clove, crushed
2 teaspoons hot sauce
1 tablespoon parmesan cheese
Preparation
1. Preheat oven to 375˚F.
2. Place artichoke hearts in a saucepan, cover with water and bring to a boil. Reduce heat to
medium and cook for 6 minutes. Drain and rinse with cold water to cool.
3. Chop artichoke hearts.
4. In a medium bowl combine mayonnaise, sour cream, cream cheese, hot sauce and garlic.
Transfer mixture to a baking dish.
5. Top with parmesan cheese. Place in oven and bake for 30 minutes or until bubbly on top.
Nutrients per serving
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Calories: 119
Protein: 2 g
Carbohydrate: 3 g
Fat: 11 g
Cholesterol: 16 mg
Sodium: 106 mg
Potassium: 99 mg
Phosphorus: 36 mg
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Calcium: 29 mg
Fiber: 1.2 g
Renal and Renal Diabetic Food Choices
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1/2 vegetable, medium potassium
2 fat
Helpful Hints
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If canned or jarred artichokes in water are used instead of frozen, look for the lowest
sodium brand. Rinse well to help reduce sodium.
Try this dip on toasted slices of baguette, crisp celery or with your favorite low-sodium
crackers.
Artichoke Relish on Toasted Pita
Recipe submitted by DaVita renal dietitian Carol from Alabama.
Portions: 16 appetizers
Serving size: 2 tablespoons of relish on 2 pita wedges
Ingredients
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one 14-ounce can of artichoke hearts, drained and chopped
one 2-ounce jar diced pimento, drained
2 green onions, thinly sliced
3 tablespoons grated Parmesan cheese
1 clove garlic, minced
2 tablespoons lemon juice
1 tablespoon olive oil
1/2 teaspoon pepper
four 7” pita bread rounds
Preparation
1. Combine artichokes, pimentos, green onions, Parmesan cheese, garlic, lemon juice, olive
oil and pepper in a bowl and mix well.
2. Cover and chill for 8 hours or overnight.
3. Preheat oven to 350° F.
4. Split pita rounds open. Cut each half into quarters, making 8 wedges.
5. Place pita wedges on a baking sheet, smooth side down and spray with cooking spray.
Bake for 8 minutes or until lightly browned.
6. Cool pita wedges and set aside in airtight container until ready to serve.
7. Top each pita wedge with 1 tablespoon of Artichoke Relish.
Nutrients per serving
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Calories: 82
Protein: 3 g
Carbohydrate: 13 g
Fat: 2 g
Cholesterol: 1 mg
Sodium: 166 mg
Potassium: 103 mg
Phosphorus: 41 mg
Calcium: 43 mg
Fiber: 2.0 g
Renal and Renal Diabetic Food Choices
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1 starch
1/2 vegetable, medium potassium
Carbohydrate Choices
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1
Helpful Hints
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Bagel chips or pita chips work well too. Choose the lowest sodium chips
Asparagus Spread
Recipe submitted by the DaVita dietitian team.
Servings: 16
Serving size: 2 tablespoons
Ingredients
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1 cup canned low-sodium asparagus, drained
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6 ounces cream cheese, softened
1/4 cup mayonnaise
2 tablespoons onion, minced
1 tablespoon lemon juice
Preparation
1. Drain asparagus well. Combine all ingredients in a food processor and process until
blended.
2. Remove to a bowl, cover and refrigerate overnight.
3. Serve spread with low-sodium crackers or make finger sandwiches.
Nutrients per serving
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Calories: 65
Protein: 1 g
Carbohydrate: 1 g
Fat: 6 g
Cholesterol: 13 mg
Sodium: 56 mg
Potassium: 43 mg
Phosphorus: 18 mg
Calcium: 11 mg
Fiber: 0.2 g
Renal and renal diabetic food choices
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1/2 vegetable, low potassium
1 fat
Helpful hints
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Canned asparagus may be replaced with fresh or frozen asparagus. Boil in water until
asparagus is soft enough to mash with a fork.
This recipe may be made with diced cucumber instead of asparagus
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Barbecue Meatballs
Recipe submitted DaVita dietitian Kathy, MS, RD, LDN, CSR, from Pennsylvania.
Portions: 24 servings
Serving size: 2 meatballs
Ingredients
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3 pounds ground beef
2 large eggs, beaten
1/2 cup skim milk or nondairy milk substitute
1 cup dry oatmeal flakes (Quaker® Quick Oats)
1/2 cup onions, diced
1 tablespoon dried thyme
1 teaspoon dried oregano
1/2 teaspoon pepper
1 cup barbecue sauce (look for the brand lowest in sodium or make your own)
Preparation
1. Preheat oven to 375° F.
2. Combine all ingredients, except barbecue sauce and water, in a large bowl and mix
together.
3. Roll into 1” balls and place on a baking sheet.
4. Bake for 10 to 15 minutes, until meatballs are cooked through.
5. Combine barbecue sauce and water in a warming dish or crock pot on low temperature
setting. Add meatballs and stir. Cover until ready to serve.
Nutrients per serving
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Calories: 158
Protein: 11 g
Carbohydrate: 6 g
Fat: 10 g
Cholesterol: 55 mg
Sodium: 167 mg
Potassium: 154 mg
Phosphorus: 91 mg
Calcium: 24 mg
Fiber: 0.5 g
Renal and Renal Diabetic Food Choices
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1-1/2 meat
1/2 fat
1/2 high calorie
Carbohydrate Choices
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1/2