We needed a quick and easy meal the other day, and we figured we’d play with the concept of Spinach and Artichoke dip…but instead of the cream cheese typically used to add creaminess, we opted to go with a lower calorie/higher protein option…white beans!
The pureed white beans brought a natural creaminess and a slight earthy flavour that wound up working really well with the spinach, artichokes, and red peppers. We then toasted some homemade whole wheat bread and used that for dipping. Not only was this dip tasty while hot…it was good cold with crackers the next day!
Time: 20 Minutes
Ingredients:
- Cannelini Beans. We used two cans
- Red Bell Pepper
- Marinated Artichoke Hearts
- Spinach
- Parmesan Cheese
- Black Pepper
- Lemon Juice
Method:
- Dice your red bell pepper and artichoke hearts.
- Heat some olive oil in a pot, and add your diced peppers/artichokes. Sautee until the peppers start to soften.
- As your veggies cook, pour your white beans (juice and all) into your food processor or blender. Puree until smooth.
- Chop your spinach, and add it to your veggies, and allow to wilt.
- When your peppers are soft, pour your white bean puree into the pot, and sprinkle in your black pepper and a few squirts of lemon juice.
- Sprinkle in some parmesan cheese, and stir to incorporate all of your ingredients.
- Plate, devour, and enjoy!
