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Artichoke, Spinach, and White Bean Dip

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.

Ingredients

  • 1/4 cup (1 ounce) grated fresh pecorino Romano cheese
  • 1/4 cup canola mayonnaise
  • 1 teaspoon fresh lemon juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon ground red pepper
  • 2 garlic cloves, minced
  • 1 (15-ounce) can organic white beans, rinsed and drained
  • 1 (14-ounce) can baby artichoke hearts, drained and quartered
  • 1 (9-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
  • Cooking spray
  • 1/2 cup (2 ounces) shredded part-skim mozzarella cheese

Nutrition Information

  • calories 87
  • fat 5.4 g
  • satfat 1.4 g
  • monofat 2.3 g
  • polyfat 1 g
  • protein 3.7 g
  • carbohydrate 4.9 g
  • fiber 1 g
  • cholesterol 6 mg
  • iron 0.7 mg
  • sodium 232 mg
  • calcium 91 mg

How to Make It

  1. Preheat oven to 350°.

  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.