Artichoke, Spinach and White Bean Dip

Artichoke, Spinach and White Bean Dip

This recipe is gluten free.If you can’t find baby artichoke hearts, use quartered artichoke heart and chop them.

Ingredients

  • 1/4 cup (1 ounce) grated fresh pecorino Romano cheese
  • 1/4 cup mayonnaise
  • 1 tsp fresh lemon juice
  • 1/4 tsp salt
  • 1/4 tsp freshly ground black pepper
  • 1/8 tsp ground red pepper
  • 2 garlic cloves, minced
  • 1 (15-ounce) can white beans, rinsed and drained
  • 1 (14-ounce) can baby artichoke hearts, drained and quartered
  • 1 (9-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
  • Cooking spray
  • 1/2 cup (2 ounces) shredded part-skim mozzarella cheese

Directions

  1. Preheat oven to 350°.
  2. Place Romano cheese, 1/4 cup mayonnaise, 1 teaspoon lemon juice, salt, black pepper, red pepper, minced garlic, and white beans in a food processor, and process until smooth. Spoon into a medium bowl. Stir in the artichokes and spinach. Spoon the mixture into a 1-quart glass or ceramic baking dish coated with cooking spray. Sprinkle with 1/2 cup mozzarella. Bake at 350° for 20 minutes or until bubbly and brown.