Photo: John Autry; Styling: Cindy Barr
Prep Time
15 Mins
Total Time
35 Mins
Yield
12 servings (serving size: 1/4 cup)

If you can't find baby artichoke hearts, use quartered artichoke hearts and chop them. Serve this warm dip with your favorite multigrain crackers.

How to Make It

Step 1

Preheat oven to 350°.

Step 2

Place Romano cheese, 1/4 cup mayonnaise, 1 teaspoon lemon juice, salt, black pepper, red pepper, minced garlic, and white beans in a food processor, and process until smooth. Spoon into a medium bowl. Stir in the artichokes and spinach. Spoon the mixture into a 1-quart glass or ceramic baking dish coated with cooking spray. Sprinkle with 1/2 cup mozzarella. Bake at 350° for 20 minutes or until bubbly and brown.

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