Appetizer Week Part III

Adding beans to the traditional artichoke dip adds fiber to an already healthy option!

Warm Artichoke and Bean Dip

Ingredients

1 can (19 or 15 ounces) cannellini (white kidney) beans, drained and rinsed

1 can (14 ounces) artichoke hearts, drained and rinsed
3 garlic cloves, finely chopped (or 3 teaspoons jarred minced garlic)
1 tablespoon reduced-fat mayonnaise
Pinch of cayenne pepper
Freshly ground black pepper to taste
2/3 cup plus 2 tablespoons grated Parmesan cheese (or shaved or pre-grated Parmesan cheese)
1/4 cup chopped fresh parsley (or parsley seasoning)
1 teaspoon freshly grated lemon zest (or lemon juice)

Directions

1. Preheat the oven to 400°F . Coat a 2- to 3-cup baking dish with nonstick spray.


2. Place the beans, artichoke hearts, garlic, mayonnaise, cayenne pepper and black pepper in a food processor (or hand blend or use a blender). Process until almost smooth. Transfer to a medium bowl. Add in 2/3 cup of the Parmesan, parsley and lemon zest, mix. Scrape into the baking dish and smooth with a spatula. Sprinkle with the remaining 2 tablespoons of Parmesan.

3. Bake the dip, uncovered, for 20–25 minutes or until it is heated through. Serve warm. One serving 1/4 cup.

Serve with whole-wheat pita crisps or low-fat wholegrain crispbread or crackers!
 
Source: Readers Digest Version
 

Enjoy!