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Artichoke Dip

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Nutrition facts per serving:

Servings Per Recipe 6
Amount Per Serving
Calories68
Protein(gm)5
Carbohydrate(gm)9
Fat, total(gm)2
Saturated fat(gm)1
Dietary Fiber, total(gm)4
Percent Daily Values are based on a 2,000 calorie diet

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Ingredients

  • 15 ounce can artichoke hearts in water, rinsed and drained
  • 3/4 cup cannellini beans, rinsed and drained
  • 1/4 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

Details

Servings 6

Preparation

Step 1

. Preheat the oven to 350 degrees. Combine all the ingredients in a food processor and pulse to a rough puree (the texture of bean dip).
2. Spread the dip in a shallow 8-inch ovenproof serving dish and bake until bubbling, about 30 minutes. Serve warm with pita chips

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