Warm White Bean, Spinach & Artichoke Dip

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Prep time

15 Min(s)

Total time

35 Min(s)

Yields

8 servings

This bean, spinach and artichoke dip is a perfect appetizer for entertaining guests, or to take to a party. The addition of beans adds texture, helps lower the fat content and provides a healthy boost of protein and fiber.

Ingredients

3 tablespoons olive oil
2 cloves garlic, sliced
8 ounces fresh spinach
1 (15.5 ounce) can Michigan Great Northern Beans, drained and rinsed
2 ounces light cream cheese
1/4 teaspoon red pepper flakes
1/4 teaspoon black pepper
1 teaspoon salt
1/2 teaspoon onion powder
1/4 teaspoon smoked paprika
1 (12- ounce) jar marinated artichoke hearts, drained
3/4 cup shredded mozzarella, divided
2 tablespoons pine nuts

Featured Bean

Michigan Great Northern Beans

Cooking Instructions

  1. Preheat oven to 350°F.
  2. Prepare an 8-inch loaf pan by spraying it with cooking spray.
  3. Heat 2 tablespoons olive oil in a large skillet, add garlic and cook just until fragrant, 2 minutes over medium heat.
  4. Add spinach to remaining oil and sauté just until wilted.
  5. To a food processor, add beans, cream cheese, red pepper flakes, black pepper, salt, onion powder, smoked paprika and puree until completely smooth.
  6. Add artichoke hearts and pulse 2 times, add spinach and pulse 2 more times or until desired consistency is reached.
  7. Stir in 3/4 cup shredded mozzarella cheese.
  8. Pour into baking dish, sprinkle with remaining 1/4 cup shredded mozzarella cheese and pine nuts.
  9. Bake for 20 minutes.
  10. Serve with fresh vegetables and pita chips.

Recipe by: Chef Amanda Leatherman

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