Thursday, February 2, 2017

Are ya ready for some football? Spinach, Artichoke, and White Bean Dip Recipe

Serve with your favorite cracker! 


  • 1/4 cup (1 ounce) Pecorino Romano cheese (usually found in the special cheese section near the deli)
  • 1/4 cup light mayonnaise
  • 1 teaspoon fresh lemon juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon crushed red pepper (I like to smash these up a bit to make a finer dust)
  • 2 garlic cloves, minced
  • 1 (15-ounce) can white beans, rinsed and drained
  • 1 (14-ounce) can quartered artichoke hearts, drained and chopped
  • 1 (9-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
  • Cooking spray
  • 1/2 cup (2 ounces) shredded part-skim mozzarella cheese

  1. Preheat oven to 350°.
  2. Place Romano cheese, 1/4 cup mayonnaise, 1 teaspoon lemon juice, salt, black pepper, crushed red pepper, minced garlic, and white beans in a food processor, and process until smooth. 
  3. Spoon into a medium bowl. Stir in the artichokes and spinach. 
  4. Spoon the mixture into a 1-quart glass or ceramic baking dish coated with cooking spray. 
  5. Sprinkle with 1/2 cup mozzarella. Bake at 350° for 20 minutes or until bubbly and brown.
  6. Don’t drool.

My recommendation: Click here

When I went to Catholic high school in Philadelphia, we just had one coach for football and basketball. He took all of us who turned out and had us run through a forest. The ones who ran into the trees were on the football team.
~George Raveling football saying

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