Personally, I think it is almost impossible to pass on the spinach dip. Regardless if it is served hot or cold, with raw veggies or chips of some sort, I just can’t say no! My only issue with spinach dip it is commonly made with an abundant combination of cream, cheese, butter, sour cream, and more cheese. I am pretty sure the benefits of the spinach are zeroed out when you add in excessive amounts of the fatty creams & cheeses. This super simple recipe is loaded with calcium, folic acid, vitamin K, iron, vitamin C, fiber, and carotenoids, thanks to the spinach and artichokes. When you add in the protein, brought to this dish by the beans, you are left with a dip that is hard to resist and not feel guilty about over-indulging in, because it is packed full of goodness!
As promised, this the first of my Favorite Football Foods! I surely will enjoy this dish on many Sunday’s this Fall.
Spinach, Artichoke & Bean Dip
1/4 cup grated pecorino Romano cheese
1/4 cup canola mayonnaise
1 teaspoon fresh lemon juice
1/4 teaspoon each sea salt & black pepper
1/8 teaspoon ground red pepper
2 garlic cloves minced
1 (15 oz.) can of white beans (I use cannolini), drained and rinsed
1 (14 oz.) can of marinated baby artichoke hearts, drained and quartered
1 (9 oz.) box frozen spinach, thawed, drained, and squeezed dry
1 medium sweet onion, diced
1/2 cup shredded part-skim mozzarella
3-4 tomatoes diced or approx. 2 cups of fresh salsa
Preheat over to 350
Heat skillet over medium-high heat. Cook onions until they start to brown, about 8 minutes
Place first seven ingredients (thru the beans) into food processor or blender and process until smooth, transfer to a bowl.
Add spinach, artichokes and onion to bean mixture. Spread into a 1 quart baking dish that has been coated with cooking spray. Spread the shredded mozzarella on the top.
Bake for 20 minutes, or until the cheese begins to bubble and brown.
Serve warm, topped with tomatoes or salsa. Enjoy!
This recipe has been adapted from Cooking Light