ARTICHOKE DIP

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  • 6

Ingredients

  • 1 15 OZ CAN ARTICHOKE HEARTS IN WATE, RINSED AND DRAINED
  • 3/4 CUP CANNELLINI BEANS, RINSED AND DRAINED
  • 3/4 CUP CHOPPED FROZEN SPINACH, THAWED AND DRAINED WELL
  • 2 TABLESPOONS GRATED PARMESAN CHEESE
  • 2 TABLESPOONS REDUCED FAT SOUR CREAM
  • 2 TABLESPOONS PART SKIM RICOTTA
  • 1/2 TEASPOON OLIVE OIL
  • 1/8 TEASPOON GARLIC POWDER

Preparation

Step 1

COMBINE ALL INGREDIENTS IN FOOD PROCESSOR AND PULSE O A ROUGH PUREE

SPREAD THE DIP IN A SHALLOW 8 INCH OVENPROOF SERVING DISH

BAKE AT 350 DEGREES UNTIL BUBBLING ABOUT 30 MINUTES

SERVE WITH WARM PITA CHIPS

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