Warm Artichoke and Bean Dip
By á-1672
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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