Warm Spinach-Artichoke Dip

James Carrier

Prep: 30 minutes; Cook: 25 minutes.

Yield: 32 servings (serving size: 2 tablespoons)
Recipe from Health

Nutritional Information

Amount per serving
  • Calories: 59
  • Fat: 4g
  • Saturated fat: 1g
  • Monounsaturated fat: 1g
  • Polyunsaturated fat: 0.0g
  • Protein: 3g
  • Carbohydrate: 4g
  • Fiber: 1g
  • Cholesterol: 5mg
  • Iron: 1mg
  • Sodium: 183mg
  • Calcium: 53mg

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. 1. Preheat oven to 350°.
  2. 2. Combine first 8 ingredients (through mustard) in a food processor, and process until smooth (about 15-20 seconds).
  3. 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. 4. Bake at 350° for 25-30 minutes or until lightly browned and bubbly at the edges. Remove from oven; cool 10 minutes.
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