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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 12 |
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This recipe is different in that it uses Great Northern Beans as a healthier recplacement for some of the sour cream and mayo typically used in these dips. From Cooking Light December 2005. Ingredients:
1/2 cup reduced-fat sour cream |
1/3 cup reduced-fat mayonnaise |
1 tablespoon fresh lemon juice |
1/2 teaspoon salt |
2 (14 ounce) cans artichoke hearts, rinsed and drained, divided |
1 (15 1/2 ounce) can great northern beans, rinsed and drained |
1 cup grated fresh parmigiano-reggiano cheese, divided |
2 tablespoons chopped fresh parsley, divided |
3 garlic cloves, minced |
cooking spray |
Directions:
1. Preheat oven to 400.
2. Combine first 4 ingredients in a food processor; add 1 can of artichokes and beans. Process until smooth.
3. Add remaining can of artichokes, 3/4 cup of Parmigiano-Reggiano cheese, 1 tablespoon parsley, and garlic.
4. Pulse 20 times or until artichokes are coarsely chopped.
5. 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.
6. Bake for 25 minutes or until bubbly.
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