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Artichoke, Spinach, and White Bean Dip

1/4 cup grated fresh pecorino Romano cheese or Parmesan cheese
1/4 cup mayonnaise
1 teaspoon 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 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 shredded part-skim mozzarella cheese or Gruyere

Pre-heat oven to 350 degrees F.  Place the Romano or Parmesan 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 of the mozarella or gruyere cheese.  Bake at 350 degrees F. for 20 minutes or until bubbly and brown.
12 servings (serving size:  1/4 cup), Calories 87, 4 g. fat, Progein 3.7 g, Carb 4.9g, Fiber 1g, Sodium 232 mg.
Serve with pita chips or toasted baguette slices (not included in calorie count above).
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