Total Time
45mins
Prep 20 mins
Cook 25 mins

This recipe is different in that it uses Great Northern Beans as a healthier recplacement for some of the sour cream and mayo typically used in these dips. From Cooking Light December 2005.

Ingredients Nutrition

Directions

  1. Preheat oven to 400.
  2. Combine first 4 ingredients in a food processor; add 1 can of artichokes and beans. Process until smooth.
  3. Add remaining can of artichokes, 3/4 cup of Parmigiano-Reggiano cheese, 1 tablespoon parsley, and garlic.
  4. Pulse 20 times or until artichokes are coarsely chopped.
  5. Spoon mixture into an 8-inch square baking dish coated with cooking spray; sprinkle top with remaining 1/4 cup of Parmigiano-Reggiano cheese and remaining 1 tablespoon parsley.
  6. Bake for 25 minutes or until bubbly.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a