Click here for recipe from Cooking Light. Notes: 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. And I skipped the red pepper, using only black pepper.
Creamy, indulgent but light!
Whether we’re entertaining or need to bring an appetizer somewhere, this Spinach, Artichoke and White Bean Dip is one of my go to’s. It’s a healthy twist on the classic and a huge hit every time — It’s creamy, flavorful and tastes so indulgent no one ever guesses that the base is white beans instead of cream cheese and sour cream.
Recipe from Cooking Light, it has only has 8 ingredients and is super easy to make. 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 1/4cup of mozzarella.
Served with your favorite gluten-free cracker, it is DELISH and the perfect appetizer for a small gathering, party or holiday.
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