Warm Spinach-Artichoke Dip

James Carrier
Prep: 30 minutes; Cook: 25 minutes.

Yield:

32 servings (serving size: 2 tablespoons)

Nutritional 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

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

Preparation

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.

Note:

November 2005