Spinach Artichoke Bean Dip

I love spinach artichoke dip, but I cannot justify eating it outside of special occasions.  In honor of the Oscars tonight, which are barely a special occasion, I made a barely unhealthy dip.  The beans in this dip replace the mayo that most other recipes contain.

Great northern beans make the dip creamy and give it a heavy dose of protein and fiber.  I have tried other recipes that call for cannellini beans.  I do not care for them as much as the great northern beans.  Cannellini beans tend to keep their bean-y texture.  The great northern beans puree much more smoothly.

Let me be the first to say, I have no intentions of making spinach artichoke dip any other way from now on.  I hope you enjoy this recipe as much as I do!

Spinach Artichoke Bean Dip
Serves 8

Ingredients:

1 can great northern beans, drained
1/2 block light cream cheese
1 can artichoke hearts, drained
1 10oz. package frozen spinach, thawed and drained
4oz. shredded Italian cheese, divided
black pepper to taste

Directions:

Preheat oven to 425º.  Puree the beans and cream cheese in food processor. Add the artichoke hearts, spinach, half of the cheese, and the pepper.  Pulse a few times.  Put mixture into a baking dish.  Top with remaining cheese.  Bake for 15 minutes or until the cheese is melted on top.