- prep 10 min cook 25 min
- serves 8
Beans are the magic ingredient in this lower-fat, higher-fiber version of a classic hot artichoke dip. It makes a very tempting and savory appetizer with pre-dinner drinks. Try serving it with whole-wheat pita crisps or low-fat wholegrain crispbread or crackers.
- 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
- 1 tablespoon reduced-fat mayonnaise
- Pinch of cayenne pepper
- Freshly ground black pepper to taste
- 2/3 cup plus 2 tablespoons grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 1 teaspoon freshly grated lemon zest
How to make it 35 minutes
Nutritional Information(per serving)
- Calories: 116
- Fat: 3g
- Saturated Fat: 2g
- Cholesterol: 7mg
- Sodium: 517mg
- Carbs: 16g
- Protein: 7g
- Fiber: 5g
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