Artichoke, Spinach, and White Bean Dip

Artichoke, Spinach, and White Bean Dip Recipe
Photo: John Autry; Styling: Cindy Barr
If you can't find baby artichoke hearts, use quartered artichoke hearts and chop them. Serve this warm dip with your favorite multigrain crackers.

Yield:

12 servings (serving size: 1/4 cup)
Total time: 35 Minutes

Recipe from

Cooking Light

Recipe Time

Prep: 15 Minutes
Total: 35 Minutes

Nutritional 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

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

Preparation

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.

Note:

Deb Wise,

Cooking Light

April 2011
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