Artichoke, Spinach, and White Ben Dip
By chefjaci
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
Servings 12
Preparation time 15mins
Cooking time 35mins
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.
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