This recipe for healthier spinach artichoke dip is easy, creamy, and sneakily lightened up thanks to a special ingredient!
Ingredients
341 gm
Frozen spinach
(prepared and drained)
1 can (15oz)
Cannellini beans, canned
(rinsed and drained)
2 tbsp
Olive Oil, Extra Virgin
1 can (15oz)
Artichoke hearts, canned
(drained and roughly chopped)
114 gm
Cream cheese, fat free
(softened)
1/2 cup
Parmesan cheese, grated
2 tsp
Hot sauce
(or to taste)
2 tbsp
Garlic
(minced)
1 tsp
Onion powder
1/4 tsp
Black pepper
(ground)
1/4 tsp
Salt
Instructions
Prepare spinach according to package directions. Preheat oven to 375F (190C). Once the spinach is done cooking, drain and add to a large bowl.
In the bowl or a large food processor, blend the cannellini beans and olive oil until mostly smooth. Add mixture to the bowl with the drained spinach.
Add the artichokes, cream cheese, parmesan cheese, hot sauce garlic, onion powder, pepper, and salt to the bowl and stir to combine evenly. Place mixture in an oven-safe baking dish or cast iron pan. Top with additional Parmesan if you like.
Bake for 20-30 minutes, or until dip is heated throughout and cheese is melty. Serve while warm.
