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Warm Spinach-Artichoke Dip

Photo: James Carrier; Styling: Shaz Arasnia

Yield 32 servings (serving size: 2 tablespoons)
Prep: 30 minutes; Cook: 25 minutes.

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 1 (16-ounce) can lima (or butter) beans, drained
  • 1 cup light mayonnaise
  • 4 ounces tub-style fat-free cream cheese
  • 1 teaspoon hot pepper sauce (such as Tabasco)
  • 1 teaspoon capers, drained
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon dry mustard
  • 1 (14-ounce) can artichoke hearts, drained
  • 1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
  • 3/4 cup preshredded part-skim mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 1/2 cup sliced green onions
  • 1 tablespoon fresh lemon juice

Nutrition Information

  • calories 59
  • fat 4 g
  • satfat 1 g
  • monofat 1 g
  • polyfat 0.0 g
  • protein 3 g
  • carbohydrate 4 g
  • fiber 1 g
  • cholesterol 5 mg
  • iron 1 mg
  • sodium 183 mg
  • calcium 53 mg

How to Make It

  1. Preheat oven to 350°.

  2. Combine first 8 ingredients (through mustard) in a food processor, and process until smooth (about 15-20 seconds).

  3. Add remaining ingredients; pulse 5 times, then process until mixture is consistent throughout (about 10 seconds). With a rubber spatula, transfer mixture evenly to a 1-quart casserole dish, smoothing top.

  4. Bake at 350° for 25-30 minutes or until lightly browned and bubbly at the edges. Remove from oven; cool 10 minutes.