“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.”
READY IN:
45mins
SERVES:
12
UNITS:
US

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.

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