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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