Delicious, healthy spinach artichoke dip

Greetings, mamas.

There’s nothing I love more than gooey, delicious spinach artichoke dip. Last night, I decided to re-do the recipe without the cosmic crap-ton of greasy cheese and butter. The ingredients are so yummy, why not let them stand on their own? I used beans as the binding agent, instead of cheese.

1 can cannellini beans

1 can artichoke hearts

2 cups spinach

2 tablespoons shredded parmesan cheese

1/3 cup broth

1-2 cloves chopped garlic

fresh basil to taste (I used 2 cubes frozen minced basil from Trader Joe’s)

Rinse beans, and drain can of artichoke hearts. Put everything in a food processor. Blend. Notice how beautifully GREEN it mixes up.

Serve smeared on slices of delicious bread, or crackers, or scoop it up with romaine lettuce leaves. It’s so good! I ate it at room temperature, but it would also be delicious warm, with shavings of parmesan on top.

Other options:

-mix in plain Greek yogurt,

-top it with chopped shrimp or chicken, diced cucumber, tomatoes, black olives

-drizzle roasted red pepper puree on top…


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on Friday, October 1st, 2010 at 9:04 am and is filed under the flavor.
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