Spinach and Artichoke Dip

Ingredients

0 of 8 out on the counter

• 1 can (15 oz) no-salt-added white beans, drained and rinsed
• ½ cup plain nonfat Greek yogurt
• ¾ cup grated Parmesan, divided
• 1 box (10 oz) frozen chopped spinach, thawed and squeezed dry
• 1 can (14 oz) artichoke hearts, drained and chopped
• 2 cloves garlic, minced
• ¼ tsp black pepper
• Raw vegetables (carrots, celery, bell pepper), for serving

All set! Everything is out. Time to bake.

Method

1. 1Heat the oven to 375 °F. Thaw the spinach. Wrap it in a clean towel and wring it out hard over the sink until it stops dripping.
2. 2In a food processor, blend the beans and yogurt until smooth, about 1 minute. Scrape it into a large bowl and stir in ½ cup of the Parmesan, the garlic and the pepper.
3. 3Fold in the spinach and the artichokes until evenly mixed.
4. 4Spread the dip in a 1½-quart baking dish and sprinkle the last ¼ cup of Parmesan on top.
5. 5Bake 20 to 25 minutes, until it bubbles at the edges and the top is golden.
6. 6Let it stand 5 minutes. Serve warm with the raw vegetables.