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

Although initially served hot, this artichoke dip will stay delicious as it cools. A combination of canned beans gives the dip body and creamy texture, and minimizes the need for sour cream and mayonnaise. Serve with fresh vegetables (such as carrots and celery) and crackers.

Lorrie Hulston Corvin
Recipe by Cooking Light December 2005

Gallery

Credit: Jan Smith

Recipe Summary

Yield:
12 servings (serving size: 1/3 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°.

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  • Combine first 4 ingredients in a food processor; add 1 can of artichokes and beans. Process until smooth. Add remaining can of artichokes, 3/4 cup of Parmigiano-Reggiano cheese, 1 tablespoon parsley, and garlic. Pulse 20 times or until artichokes are coarsely chopped.

  • Spoon mixture into an 8-inch square baking dish coated with cooking spray; sprinkle top with remaining 1/4 cup of Parmigiano-Reggiano cheese and remaining 1 tablespoon parsley. Bake at 400° for 25 minutes or until bubbly.

Nutrition Facts

98 calories; calories from fat 37%; fat 4g; saturated fat 2.2g; mono fat 0.9g; poly fat 0.1g; protein 5.8g; carbohydrates 10.3g; fiber 2.4g; cholesterol 9mg; iron 0.5mg; sodium 488mg; calcium 108mg.
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