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Photo: John Autry; Styling: Cindy Barr Photo by: Photo: John Autry; Styling: Cindy Barr

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.

Cooking Light APRIL 2011

  • Yield: 12 servings (serving size: 1/4 cup)
  • Prep time: 15 Minutes
  • Total: 35 Minutes

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.

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
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Artichoke, Spinach, and White Bean Dip Recipe

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