This delicious dip comes from Spilling the Beans: Cooking and Baking with Beans and Grains Every Day by Julie Van Rosendaal and Sue Duncan. You can enjoy this tasty dip without the guilt, knowing that it is much lower in fat than other spinach dip recipes and it comes with the added bonus of beans. The authors say you can make it for a crowd or split in two and bake one for tonight and freeze one for later.
Ingredients
8 oz. package light cream cheese, softened
2 Tb. mayonnaise
1 cup rinsed and drained canned white beans (I used white kidney beans)
2 garlic cloves, crushed
6 oz. jar marinated artichoke hearts, drained and coarsely chopped
10 oz. package frozen spinach, thawed and excess liquid squeezed out
1/4 cup grated parmesan cheese
1/4 cup shredded mozzarella cheese, divided
few dashes hot sauce (optional)
Salt and freshly ground pepper to taste
Preheat oven to 350 degrees F.
Place the cream cheese, mayonnaise, beans and garlic in the bowl of a food processor and pulse until smooth. Scrape into a bowl and stir in the chopped artichoke hearts, drained spinach, parmesan, half the mozzarella cheese, and hot sauce (if using). Taste and add pepper and salt, if it needs it (the artichokes and cheese may be salty enough).
Transfer to a shallow baking dish that has been sprayed with non-stick cooking spray and smooth the top. Cover loosely with tin foil (taking care that the tin foil isn't resting on the dip) and bake for 30 minutes, until warmed through. Remove the tin foil, sprinkle with remaining cheese and bake another 10-15 minutes, until the cheese is melted and the edges are bubbly. Serve warm with pita, ciabatta, crackers, or tortilla chips.
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