I got a food processor for my birthday!!! I’ve been waiting all week to use it, so when I finally figured out what to make and went to the store for my ingredients, I used it to make this dip. I wanted to make some type of hummus-like dip but knew that I wanted to use white beans instead of garbanzo beans. After looking around the internet and seeing a recipe for normal spinach artichoke dip, I decided to make a hummus style spinach artichoke dip.
This tastes great and would be perfect in a sandwich, with some carrots or pita chips, or in a tortilla.
White Bean Spinach Artichoke Dip
5-6 cups fresh spinach, rinsed
1 can artichoke hearts, drained and rinsed
1 can white beans, drained and rinsed
1 tablespoon + 2 teaspoons safflower oil, plus extra oil for cooking spinach
1 teaspoon minced garlic
1/4-1/2 teaspoon ground pepper
A few light sprinkles of ground cayenne red pepper
3 tablespoons Parmesan cheese
In a large pan heat a little bit of oil on medium-low heat. Add washed spinach, squirt a little bit of the 1/2 lemon on spinach, and cook on low until wilted, stirring around occasionally. While the spinach is cooking, chop the artichoke hearts into small pieces and set aside.
Once the spinach is done, let it cool slightly and then put into a food processor. Add the white beans, 1 tablespoon + 2 teaspoons of oil, garlic, pepper, cayenne red pepper, Parmesan cheese, and the rest of the 1/2 lemon. Process until smooth.
Scoop out the dip into a medium bowl and stir in the chopped artichoke hearts. I added half of the artichoke hearts first, and then slowly added the rest until I was happy with the amount. There were a few teaspoons of chopped artichoke hearts left out of mine.
Store covered in the fridge.