Warm Artichoke and Bean Dip

From Magic Foods

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.

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
• 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



• 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. Process until almost smooth, stopping to scrape down the sides of the processor bowl once or twice. Transfer to a medium bowl. Site in 2/3 cup of the Parmesan, parsley and lemon zest. Scrape into the baking dish and smooth with a spatula. Sprinkle with the remianing 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.