Photo: John Autry; Styling: Cindy Barr
Prep Time
15 Mins
Total Time
35 Mins
Yield
12 servings (serving size: 1/4 cup)

If you can't find baby artichoke hearts, use quartered artichoke hearts and chop them. Serve this warm dip with your favorite multigrain crackers.

How to Make It

Step 1

Preheat oven to 350°.

Step 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.

Ratings & Reviews

DonnaNJ's Review

mlfc15
November 17, 2013
N/A

mlfc15's Review

cookinginpdx
November 20, 2011
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!

Ltoeat's Review

DonnaNJ
May 19, 2011
It was okay, the cheese on top really did not add much to the dish. I pureed the beans and artichokes together. I used marinaded artichoke, which gives it a tangy flavor (omit lemon juice). I would plan to stay home after this meal- very gassy. I might try this again without mayo because it is creamy without it and use a little more cheese like sharp cheddar.

Nikchick's Review

Dunateo
May 03, 2011
After reading the other reviews I chose to blend the artichoke hearts in with the beans. Came out great, will definitely make this again.

lollypaul's Review

Nikchick
April 17, 2011
Very well flavored. I made it exactly as called for except I used parmesano reggiano instead of the pecorino, because I had it on hand. It seemed a little dry and too chunky, like it needed more bean mixture. I should have chopped up the artichokes more, or maybe pureed them with the beans. It was more like a casserole than a dip. I might try it again, doubling the bean mixture and chopping the artichokes more.

Dunateo's Review

Ltoeat
April 10, 2011
This recipe is simple and yummy. I love how the splash of lemon brightens the dish. The bean mixture alone is good. I had guest coming in 20 mins and was able to prepare the dish before they arrived. I did add a dalop of cream cheese, but other than that, the recipe was followed to the letter. I will definitely make this again.

cookinginpdx's Review

lollypaul
March 27, 2011
I was very excited about this low fat version of a high fat hit. But I wouldn't make it again as written. The texture was definitely beany and not what you would expect from a spinach artichoke dip. HOWEVER, I am in LOVE with the white bean mixture before mixing in the spinach and the artichokes, and I would definitely serve this - no cooking required. It was really fantastic.