Artichoke, Spinach, and White Bean Dip

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:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Prep Time:
Total: 35 Minutes

Nutritional Information

Amount per serving
  • Calories: 87
  • Fat: 5.4g
  • Saturated fat: 1.4g
  • Monounsaturated fat: 2.3g
  • Polyunsaturated fat: 1g
  • Protein: 3.7g
  • Carbohydrate: 4.9g
  • Fiber: 1g
  • Cholesterol: 6mg
  • Iron: 0.7mg
  • Sodium: 232mg
  • Calcium: 91mg

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. 1. Preheat oven to 350°.
  2. 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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