Warm Artichoke and Bean Dip

Warm Artichoke and Bean DipFrom Magic Foods

Quick look

  • 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

  • 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.

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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