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

Artichoke & Cannellini Bean Dip

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Clock Icon for Prep Time 20 min prep
Person Icon for Serving Size 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 Parmesan cheese, grated
  • 2 tablespoons Breadcrumbs

Nutrition Facts


186 cals


7 g

Saturated Fat

3 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

3 g


22 g


2 g


8 g


11 g


414 mg


  1. Preheat the oven to 375 degrees.
  2. 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.
  3. Drain the artichoke hearts. Roughly chop two of the hearts. Keep separate from the whole hearts and set aside.
  4. 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

Our recipes, articles, videos, and more content are reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society.

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