Rosemary White Bean Artichoke Spinach Dip

GOOD LIFE EATS

Rosemary White Bean Baked Spinach Artichoke Dip is a remake of the classic recipe so many know and love. In this recipe, creamy white cannellini beans and rosemary pair perfectly with artichokes, fresh spinach, and cheese.

~ GOOD LIFE EATS

Cannellini Beans

KEY INGREDIENT

– olive oil, divided – shallot, minced – cloves garlic, minced – chopped fresh spinach – cream cheese – canned cannellini beans, drained and rinse – can artichoke heart quarters – mozzarella cheese, grated – fresh parmesan, grated – finely minced fresh rosemarysalt and pepper, to taste – Food Should Taste Good Multigrain Tortilla Chips

INGREDIENTS:

TOTAL TIME

Yield

8 SERVINGS

20 MINUTES

PREP TIME

Rosemary White Bean Artichoke Spinach Dip Recipe

10 MINUTES

INSTRUCTIONS

1. Heat 2 teaspoons of the olive oil (reserve the remaining teaspoon for later use) over medium heat in a medium sized sauté pan.

INSTRUCTIONS

2. Add the shallot, garlic, and spinach. Sauté until the shallot and garlic are fragrant and the spinach is wilted, about 3 minutes.

INSTRUCTIONS

3. Remove from heat and set aside.

INSTRUCTIONS

4. In a food processor, combine the cream cheese and the beans.

INSTRUCTIONS

5. Puree until completely smooth. Add the artichoke heart quarters, mozzarella, and parmesan. Pulse to combine and coarsely chop the artichokes.

INSTRUCTIONS

6. Transfer to and oven safe bowl.

INSTRUCTIONS

7. Stir in the spinach mixture, rosemary, and salt and pepper.

INSTRUCTIONS

8. Bake uncovered at 350 degrees F for 20 minutes, or until it is hot all the way through and bubbly.

INSTRUCTIONS

9. Remove from the oven, drizzle the top with the remaining teaspoon of olive oil and serve hot with Food Should Taste Good Multigrain Tortilla Chips.

Visit Good Life Eats for more Notes and Tips on making the BEST Rosemary White Bean Artichoke Spinach Dip!

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Enjoy!

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