Rating: 3.5 stars
7 Ratings
  • 1 star values: 0
  • 2 star values: 2
  • 3 star values: 1
  • 4 star values: 3
  • 5 star values: 1

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

Deb Wise
Recipe by Cooking Light April 2011

Gallery

Credit: John Autry; Styling: Cindy Barr

Recipe Summary

prep:
15 mins
total:
35 mins
Yield:
12 servings (serving size: 1/4 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • 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.

Nutrition Facts

87 calories; fat 5.4g; saturated fat 1.4g; mono fat 2.3g; poly fat 1g; protein 3.7g; carbohydrates 4.9g; fiber 1g; cholesterol 6mg; iron 0.7mg; sodium 232mg; calcium 91mg.
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