This spinach artichoke dip is a great appetizer for entertaining guests, or when you want a dish to take to a party. It’s a healthy spin on the usual spinach artichoke dip, with the added white beans for protein and fiber. This version also uses lower-fat dairy and olive oil mayonnaise to reduce the saturated fat.

Baked Spinach, Artichoke, and White Bean Dip

This baked spinach artichoke dip is a great appetizer to make when you're entertaining guests and want something simple that everyone will enjoy.

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Prep Time 5 minutes mins

Cook Time 22 minutes mins

Total Time 27 minutes mins

Course Appetizer, Snacks

Cuisine Mediterranean

Diet Gluten Free, Vegetarian

Ingredients

 

• 1/4 cup parmesan grated
• 1/4 cup olive oil mayonnaise
• 2 teaspoons fresh lemon juice
• 1/2 teaspoon salt
• Fresh ground pepper
• 1/4 teaspoon red pepper
• 2 garlic cloves minced
• 1 15oz can cannellini beans, rinsed and drained
• 1 14oz can baby artichoke hearts, drained and cut into quarters
• 1 10oz package of frozen spinach, thawed and drained and squeezed dry
• Cooking spray
• 1/3 cup part-skim mozzarella cheese shredded

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Instructions

 

• Preheat oven to 350F.
• Place all ingredients in a food processor and process until smooth. Taste and adjust seasonings.
• Spoon mixture into a baking dish coated with cooking spray. Sprinkle with mozzarella cheese.
• Bake for 20 minutes until bubbly, switch oven to broil and broil for 1-2 minutes until lightly browned. Serve and enjoy with your favorite whole wheat crackers and crudite!

Notes

Makes 2½ – 3 cups

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