artichokes, beans, spinach, Greek yogurt, parmesan cheese - Artichoke Dip- anti-cancer recipes- cook for your life

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Artichoke & Cannellini Bean Dip

Name: Artichoke & Cannellini Bean Dip
Prep time: 20

(2 votes, average: 4.50 out of 5)

20 min prep

4 servings

Carrot Icon for Number of Ingredients Size

10 ingredients

Unlike many dips, this Artichoke Dip is cooked, making it a good snacking choice when going through chemo. This artichoke dish is great at room temperature or hot out of the oven. It makes...

1 (14 ounce) can artichoke hearts
1 tablespoon olive oil
3 cloves garlic, peeled and smashed
2 cups loosely packed fresh baby spinach, or 1 cup frozen spinach, thawed
½ cup canned cannellini beans, drained and rinsed
¼ cup Greek yogurt
¼ teaspoon salt
1 teaspoon lemon zest
¼ cup grated Parmesan cheese
2 tablespoons Breadcrumbs

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Nutrition Facts

Calories

186 cals

Fat

7 g

Saturated Fat

3 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

3 g

Carbohydrates

22 g

Sugar

2 g

Fiber

8 g

Protein

11 g

Sodium

414 mg

Directions

Preheat the oven to 375 degrees.
Drain the artichoke hearts. Roughly chop two of the hearts. Keep separate from the whole hearts and set aside.
Heat oil in a skillet over medium high heat. Add the garlic and cook just until it begins to turn golden. Add the spinach. Stir and cook for 1 minute. Turn off the heat.
Transfer the spinach mixture to a food processor or blender. Puree with whole artichoke hearts, beans, yogurt, salt, and lemon zest. Puree until smooth. Stir in chopped artichokes and transfer to a small baking dish.
Top with grated Parmesan and breadcrumbs. Bake until golden and bubbly -- about 35 minutes. Serve hot with whole wheat bread or crackers.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.