Spinach & Artichoke Dip with White Beans

Name: Spinach & Artichoke Dip with White Beans
Yield: Serves 6 to 8
Ingredients: 8 oz (250 g) package light cream cheese, softened; 2 Tbsp (30 mL) mayonnaise; 1 cup (250 mL) rinsed and drained canned white beans (half a 19 oz/540 mL can); 2 garlic cloves, crushed; 6 oz (170 mL) jar marinated artichoke hearts, drained and coarsely chopped; 10 oz (300 g) package frozen chopped spinach, thawed and excess liquid squeezed out; ¼ cup (60 mL) grated Parmesan cheese; ¼ cup (60 mL) shredded mozzarella cheese, divided; Few dashes hot sauce (optional); Salt and freshly ground black pepper to taste; Salt and freshly ground black pepper to taste

Preparation info

Serves
6 to 8

Difficulty
Easy

Appears in

Spilling The Beans

By Julie Van Rosendaal and Sue Duncan

Published 2011

About

We’ve been burned ordering this in pubs too many times: what seems like a good idea when you’re hungry becomes a heavy, greasy shame. But it doesn’t need to be like that—this dip will treat you right, and you’ll still respect each other in the morning. You can make it for a crowd or split it in two and bake one for tonight and freeze one for later.

Ingredients

Starter
Gluten-free
Vegetarian

Ingredients

Method