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Warm Artichoke and Bean Dip

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Ingredients

  • 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
  • 2/3 cup plus 2 tablespoons grated Parmesan cheese
  • 1/4 cup chopped fresh parsley
  • 1 teaspoon freshly grated lemon zest

Details

Servings 8

Preparation

Step 1

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.

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