I read the reviews before making it, made a couple adjustments, and it turned out amazingly delicious! I used 3 cloves of garlic, and added about 3/4 cup fat free cottage cheese and 1/4 cup low fat cream cheese to the food processor with the beans. This is one of my husbands favorite things to order in restaurants, and he agreed it was just as good. We actually ate it for dinner with carrot sticks and home made whole wheat bread. Definitely going to make this on a regular basis and for parties!
Artichoke, Spinach, and White Bean Dip
If you can't find baby artichoke hearts, use quartered artichoke hearts and chop them. Serve this warm dip with your favorite multigrain crackers.
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Total: 35 Minutes
- 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
- 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
- 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.
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