Description
This nutrition packed spinach and artichoke dip is a little twist on the classic. It’s creamy and cheesy just like the classic plus it’s packed full of protein from the power of the white cannellini beans (which also provide the creamy base!). I love whipping a batch of this dip to serve as an appetizer for a party or to have on hand for an afternoon snack throughout the week (no need to add the cheese and bake for this!). It’s super easy to make (only takes 10 minutes to prep) and is always a hit so make sure to save this recipe so it’s ready to share!
Ingredients
1 x 19 oz can white cannellini (white kidney) beans, drained and rinsed
2 tbsp 2% plain Greek yogurt
2 tbsp extra virgin olive oil
2 tbsp of milk
1 large clove of garlic
¾ tsp salt
1 tbsp lemon juice (approx ½ of a lemon)
½ cup white onion, finely diced
½ cup parmesan cheese, grated
1 x 14 oz jar artichoke hearts, roughly chopped
2 cups spinach, roughly chopped
1 cup marbled cheddar cheese, shredded
Instructions
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Preheat the oven to 350F.
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In a food processor or high powered blender place the beans, yogurt, olive oil, milk, garlic, salt, lemon juice, onion, and parmesan cheese and blend until smooth. This may take a few minutes.Add the spinach and artichokes and fold them in using a spoon or small spatula.
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Scoop the dip into an oven safe dish and sprinkle the cheese on top.
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Bake for 20-25 minutes. Broil for an additional 2 minutes before taking out of the oven to get the top golden and bubbling.
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Serve with veggie sticks, your favorite crackers or tortilla chips and enjoy!
Notes
If you don’t have spinach you can use lettuce. I really like inspired greens living lettuces as a substitute for this recipe.
- Prep Time: 10 minutes
- Cook Time: 25 minutes