Light Artichoke Dip

Light Artichoke Dip

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

Preheat oven to 350 degrees. Combine all ingredients in a food processor and pulse until it reaches the consistency of bean dip.

Spread mixture in a shallow 8-inch ovenproof serving dish and bake until bubbling, about 30 minutes. Serve warm with pita chips or cut veggies. Makes 6 servings.

Nutrition information per serving: 68 calories, 5 grams protein, 9 grams carbohydrate, 2 grams fat.

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Light Artichoke Dip
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