Spinach Artichoke Dip: Packing Proteins in Every Bite

Spinach Artichoke White Bean Dip

  • Makes: 12 servings
  • Ready in: 30 minutes


  • 1 15-oz can of cannellini beans
  • 2 cloves garlic, crushed
  • 1/4 cup vegetable stock
  • 1 9-oz bag frozen chopped spinach, prepared according to package directions
  • 1 8.5-oz can artichoke hearts, chopped
  • 1/2 cup romano cheese, freshly grated
  • 1/2 cup mozzarella cheese, shredded
  • salt and pepper, to taste


  • 1. Preheat oven to 375 degrees.
  • 2. Combine cannellini beans, garlic, and vegetable stock in a food processor. Transfer to a large bowl and stir together with spinach, artichoke hearts, romano, and mozzarella. Season with salt and pepper.
  • 3. Transfer the mixture to an 8×8-inch square baking dish and spread evenly.
  • 4. Bake for 20 minutes or until bubbly at edges and golden brown on top.
  • 5. Serve with fresh-cut veggies or pita chips.

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