Scroll down for recipe and leave me a comment if you try it.
Spinach Artichoke Dip
A healthy twist on the classic, this dip is easy to make and a total crowd pleaser, making it a perfect snack or appetizer anytime! Recipe via Cooking Light, the dip is creamy, flavorful and tastes so indulgent that no one ever guesses the base is white beans!
Ingredients
- 1/4 cup grated pecorino Romano
- 1/4 cup canola mayonnaise or Vegan mayo I've made it both ways
- 1 teaspoon fresh lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cloves garlic minced
- 1 15 oz can white beans cannellini beans, rinsed and drained
- 1 14 oz can baby artichoke hearts drained and chopped (the original recipe says to quarter them, we prefer to cut them into bite size pieces)
- 1 9 oz or 10oz package frozen chopped spinach thawed, drained, and squeezed dry
- Cooking spray
- 1/2 cup shredded part-skim mozzarella or to taste I have used more and less!
Instructions
- Preheat oven to 350° and coat a 1 or 1 1/2 quart glass or ceramic baking dish with cooking spray.
- Place romano cheese, mayonnaise, lemon juice, salt, pepper, minced garlic and white beans in a food processor, and process until smooth. Scrape down sides and process again to make sure it's really smooth.
- Spoon bean mixture into a medium bowl. Stir in the artichokes and spinach.
- Spoon entire mixture into prepared baking dish.
- Sprinkle with mozzarella.
- Bake at 350° for 20 minutes or until bubbly and brown.
- Tips: Can be made ahead and heats up well. If making ahead, prepare mixture and spoon into the baking dish but do not yet top with mozzarella. Instead cover the baking dish and store in the refrigerator until ready to heat up. Remove from fridge and top with mozzarella when ready to cook and serve.
Tried this recipe?Mention @HealthyGFFamily or tag #HealthyGFFamily!
Can you sub out the mayo for yogurt?
I’ve never tried it with yogurt– I’ve used canola mayo, vegan mayo, and Sir Kensington’s fabanaise. It should work from a texture standpoint but you may have to adjust the seasoning since the mayo has slightly more flavor/ tanginess. If you could give it a try, definitely taste it before baking with the cheese to see if you want to add any extra salt, pepper or lemon juice. Let me know if you try.
This was absolutely delicious! I made it for a New Year’s Eve party and no one could tell what my “secret” ingredient was (Who would guess Cannelloni beans?). Thank you for this fun, healthy recipe!
haha right? So happy you and your guests loved it too! Happy New Year!
How many does this serve? Does it double well?
How many people will this serve? Does it double well?
Thanks!
Great questions! It serves about 6-8 and I’ve never doubled it but should work fine as long as your food processor is large enough to handle it. You could always process the single quantity of beans, mayo, etc twice and just add it to one big bowl and mix it with double the artichokes and spinach.
Is there any way to make this dairy free as well?
Great question! If you substitute vegan Parmesan and dairy-free cheese, it would be great! I’m linking to an easy vegan Parmesan you could even make. https://www.healthygffamily.com/recipe/glutenfree-vegan-caesar-salad/
Delicious! Thank you!
Happy love it too!