Click here for recipe from Cooking Light. I pureed the white beans a lot and chopped the artichokes for a smoother dip. I also didn’t use as much mozzarella, cutting back to 1/4 cup because I didn’t want it too cheesy.
Creamy & indulgent but light!
This is my second time making this Artichoke Spinach and White Bean Dip, recipe from Cooking Light, and it is definitely a keeper!
A healthier version of the classic, it only has 8 ingredients plus salt and pepper and it uses pureed white beans as a base in place of cream cheese and sour cream. The white beans are pureed with 1/4 cup of canola mayo, 1/4 cup pecorino romano, lemon juice, garlic, salt and pepper for a really creamy, tasty base. Then mixed with artichoke hearts and spinach and topped with only 1/4 – 1/2 cup of mozzarella.
Served with your favorite gluten-free cracker, it is DELISH and the perfect appetizer to enjoy while sitting around enjoying a beautiful Spring or Summer evening.
Scroll down for recipe.