The Freshcipe Box

It’s Friday, lighten up & enjoy this easy-throw it together-pop it in the oven-&-impress your friends spinach artichoke dip.

I try to be an inclusive person, but I really can’t stand mayo in my dip. I want it out. Because when I dip, I dip hard & I’d rather not worry about eating a cup of mayo.

So, I created this creamy, thick, warm & filling lighter version of Spinach Artichoke dip. It is the stick to your bones & not your hips good.

Line up your artichoke hearts delicately & then chop them up.

Notice the rustic appeal of the cut of my artichokes & spinach.

Final product. Dipping hard.

lightened up Spinach Artichoke Dip

Ingredients

• 1 can white cannellini beans
• 1 can of artichoke hearts
• 5 oz spinach
• 1 clove minced garlic
• 3/4 - 1 cup plain Greek yogurt
• 1 tbsp olive oil
• 1/3-1/2 cup fresh grated parmesan cheese
• 1/3 cup panko bread crumbs
• 1 tbsp butter

Directions

1. Preheat oven to 350 degrees
2. Drain & rinse beans. In a food processor blend beans & 1 tbsp olive oil until smooth.
3. Drain artichokes. Chop like a mad man. I chose to go a more rustic chunk like size.
4. Chop up fresh spinach.
5. In large mixing bowl combine Greek yogurt & beans. You can add 3/4 to a cup of Greek yogurt depending on how thick you would like the dip. More yogurt- thinner.
6. Fold in artichokes, spinach and garlic. 
7. Sprinkle in Parmesan cheese. Combine & add salt/pepper to taste.
8. Transfer dip to a baking dish. I used a 10 1/2 inch pie dish that worked nicely.
9. Cut up butter into small pieces and add to panko bread crumbs. Heat in microwave for about 30 seconds until butter is melted. Mix up & sprinkle on top of dip. 
10. Bake at 350 degrees for 20-25 minutes.

Served it with sour dough bread & apple slices.