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Since we first discovered this dip is the first choice for gatherings, match days and life in general. Since it requires a puree of white cannellini beans, garlic and vegetable broth instead of cream cheese and other full-fat ingredients, it is a bit healthier than usual. You can not taste the difference and get protein with every bite!
However, this recipe is not limited to other classic ingredients: cheese, spinach and artichokes are abundant. You and your guests will love it ̵
Share a photo of your own artichoke spinach on Instagram and tag us with @greatist.
Artichoke dip with white beans
Recipe adapted from: Sarah's Cucina Bella
Makes: 12 servings
Done in: 30 minutes
1 15 – Canned Cannellini Beans
2 garlic cloves, crushed
1/4 cup vegetable broth
1 9 ounce bag, Frozen, chopped spinach, prepared according to package instructions
1 8,5 ounces -Tanned-artichoke-hearts, chopped
1/2-cup Romano cheese, freshly grated
1/2-cup mozzarella cheese, grated
Salt and pepper to taste
. 1 Preheat oven to 375 degrees.
. 2 Combine cannellini beans, garlic and vegetable broth in a food processor. Place in a large bowl and stir in with spinach, artichoke hearts, Romano and mozzarella. Season with salt and pepper.
. 3 Transfer the mixture into a square baking tin (8 x 8 inches) and distribute evenly.
. 4 Bake for 20 minutes or bubbling up to the edges and golden brown on top.
. 5 Serve with freshly cut vegetables or pita chips.