Warm Artichoke and Bean Dip

Warm Artichoke and Bean Dip

Photo by

  • Prep Time


  • Total Time


  • Servings



  • 1 can (19 or 15 ounces/540 or398 milliliters) cannellini (white kidney) beans, drained and rinsed

  • 1 can (14 ounces/398 milliliters) artichoke hearts, drained and rinsed

  • 3 garlic cloves, finely chopped

  • 1 tablespoon reduced-fat mayonnaise

  • Pinch of cayenne pepper

  • Freshly ground black pepper to taste

  • ⅔ cup plus 2 tablespoons grated Parmesan cheese

  • ¼ cup chopped fresh parsley

  • 1 teaspoon freshly grated lemon zest


1. Preheat the oven to 400°F (200°C). Coat a 2- to 3-cup baking dish with nonstick spray. 2. Place the beans, artichoke hearts, garlic, mayonnaise, cayenne pepper and black pepper in a food processor. Process until almost smooth, stopping to scrape down the sides of the processor bowl once or twice. Transfer to a medium bowl. Site in 2/3 cup of the Parmesan, parsley and lemon zest. Scrape into the baking dish and smooth with a spatula. Sprinkle with the remianing 2 tablespoons of Parmesan. 3. Bake the dip, uncovered, for 20–25 minutes or until it is heated through. Serve warm. One serving 1/4 cup. PER SERVING: 116 cal, 7 g protein, 16 g carbohydrate, 5 g fiber, 3 g total fat (2 g saturated fat), 7 mg cholesterol, 517 mg sodium.


Facebook Conversations