Spinach, Artichoke and White Bean Dip

By á-2233

Cooking Light

Calories: 87
Fat: 5.4g
Saturated fat: 1.4g
Monounsaturated fat: 2.3g
Polyunsaturated fat: 1g
Protein: 3.7g
Carbohydrate: 4.9g
Fiber: 1g
Cholesterol: 6mg
Iron: 0.7mg
Sodium: 232mg
Calcium: 91mg

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

Details

Preparation time 15mins
Cooking time 20mins

Preparation

Step 1

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.