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Artichoke Dip

Artichoke Dip
Makes: 6  servings Prep 5 mins Cook 350° 30 mins


  • 1 15 ounce can artichoke hearts in water, rinsed and drained
  • 3/4 cup  cannellini beans, rinsed and drained
  • 1/4 cup  chopped frozen spinach, thawed and drained well
  • 2 tablespoons  grated Parmesan cheese
  • 2 tablespoons  reduced-fat sour cream
  • 2 tablespoons  part-skim ricotta
  • 1/2 teaspoon  olive oil
  • 1/8 teaspoon  garlic powder


1. Preheat the oven to 350 degrees. Combine all the ingredients in a food processor and pulse to a rough puree (the texture of bean dip).

2. Spread the dip in a shallow 8-inch ovenproof serving dish and bake until bubbling, about 30 minutes. Serve warm with pita chips.

From FitnessMagazine.com