Rosemary White Bean Artichoke Spinach Dip
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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.
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Cannellini Beans
KEY INGREDIENT
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– 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:
MEASUREMENTS!
TOTAL TIME
Yield
8 SERVINGS
20 MINUTES
PREP TIME
Rosemary White Bean Artichoke Spinach Dip Recipe
10 MINUTES
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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.
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INSTRUCTIONS
2.
Add the shallot, garlic, and spinach. Sauté until the shallot and garlic are fragrant and the spinach is wilted, about 3 minutes.
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INSTRUCTIONS
3.
Remove from heat and set aside.
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INSTRUCTIONS
4.
In a food processor, combine the cream cheese and the beans.
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INSTRUCTIONS
5.
Puree until completely smooth. Add the artichoke heart quarters, mozzarella, and parmesan. Pulse to combine and coarsely chop the artichokes.
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INSTRUCTIONS
6.
Transfer to and oven safe bowl.
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INSTRUCTIONS
7.
Stir in the spinach mixture, rosemary, and salt and pepper.
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INSTRUCTIONS
8.
Bake uncovered at 350 degrees F for 20 minutes, or until it is hot all the way through and bubbly.
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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.
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Rosemary White Bean Artichoke Spinach Dip!
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Enjoy!
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