Warm Spinach-Artichoke Dip
James Carrier
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 (16-ounce) can lima (or butter) beans, drained
- 1 cup light mayonnaise
- 4 ounces tub-style fat-free cream cheese
- 1 teaspoon hot pepper sauce (such as Tabasco)
- 1 teaspoon capers, drained
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon dry mustard
- 1 (14-ounce) can artichoke hearts, drained
- 1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
- 3/4 cup preshredded part-skim mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1/2 cup sliced green onions
- 1 tablespoon fresh lemon juice
Preparation
1. Preheat oven to 350°.
2. Combine first 8 ingredients (through mustard) in a food processor, and process until smooth (about 15-20 seconds).
3. Add remaining ingredients; pulse 5 times, then process until mixture is consistent throughout (about 10 seconds). With a rubber spatula, transfer mixture evenly to a 1-quart casserole dish, smoothing top.
4. Bake at 350° for 25-30 minutes or until lightly browned and bubbly at the edges. Remove from oven; cool 10 minutes.
Print
- Yield: 32 servings (serving size: 2 tablespoons)
Prep: 30 minutes; Cook: 25 minutes.
Nutritional Information
| Calories per serving: | 59 |
|---|---|
| Fat per serving: | 4g |
| Saturated fat per serving: | 1g |
| Monounsaturated fat per serving: | 1g |
| Polyunsaturated fat per serving: | 0.0g |
| Protein per serving: | 3g |
| Carbohydrates per serving: | 4g |
| Fiber per serving: | 1g |
| Cholesterol per serving: | 5mg |
| Iron per serving: | 1mg |
| Sodium per serving: | 183mg |
| Calcium per serving: | 53mg |
Good to Know
A sneaky, low-cal way to get your family to eat iron-rich spinach and beans!
This Recipe Is
Health
