Spinach, Artichoke, and White Bean Dip

Spinach, Artichoke, and White Bean Dip

Ingredients

2 tablespoons extra-virgin olive oil
5 cloves garlic, minced
12oz baby spinach
1 (can cannelloni beans, drained and rinsed
1 can artichoke hearts, drained
1 1/2 tablespoon fresh lemon juice
1 1/2 tablespoon balsamic vinegar 
1 teaspoon kosher salt
1/2 siracha
1/4 teaspoon freshly ground black pepper

In a large nonstick skillet, heat 1 tablespoon of the oil, over medium heat. Add the garlic and cook until fragrant, about 1 minute. Add 1/2 of the spinach and cook for 2 minutes until wilted. Repeat with the remaining spinach. Let the mixture cool for a few minutes.

Place the remaining olive oil, spinach mixture, cannelloni beans, lemon juice, balsamic vinegar, salt, siracha, and pepper in the bowl of a food processor.

Blend until the mixture is smooth. Transfer to a small serving bowl.




Adapted from Giada's recipe.

Beer Dip

Beer Dip

Ingredients:
1 package low-fat cream cheese
1 package fat-free cream cheese
2 cups finely shredded sharp cheddar cheese
1 package ranch dressing
1/2 cup beer

Soften cream cheese.  Add other ingredients and mix very well.  Refrigerate overnight or at least 3 hours.

From here.

Spinach Artichoke Dip

Ingredients:

2 cups shredded part-skim mozzerela, divided
1/4 cup fresh grated parmesan cheese, divided
7 garlic cloves, cut into quarters
1 (14-ounce) can artichoke hearts, drained and chopped
1 1/2 (8-ounce) blocks 1/3 less fat cream cheese, softened
1 (10-ounce) package frozen chopped spinache thawed, drained

Pre-heat oven to 350 degrees.

Combine 1 1/2 cups mozzerela, 2 tablespoons parmesan cheese, and the rest of the ingredients in a bowl and mix well. Transfer to a baking dish and smooth. Sprinkle remaining cheese on top. Bake in oven for 30 minutes or until bubbly.

Serve with chips, crackers, or homemade baked tortilla chips.