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

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

Recipe by Cooking Light April 2011

Gallery

Credit: John Autry; Styling: Cindy Barr

Recipe Summary test

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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