Artichoke, Spinach, and White Bean Dip |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 12 |
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If you can't find baby artichoke hearts, use quartered artichoke hearts and chop them. Serve this warm dip with your favorite multigrain crackers. Ingredients:
1/4 cup (1 ounce) grated fresh pecorino romano cheese |
1/4 cup canola mayonnaise |
1 teaspoon fresh lemon juice |
1/4 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
1/8 teaspoon ground red pepper |
2 garlic cloves, minced |
1 (15-ounce) can organic white beans, rinsed and drained |
1 (14-ounce) can baby artichoke hearts, drained and quartered |
1 (9-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry |
cooking spray |
1/2 cup (2 ounces) shredded part-skim mozzarella cheese |
Directions:
1. Preheat oven to 350°.
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.
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