Spinach, Artichoke and White Bean Dip
RETURN TO RECIPES
SERVES 8 - 10
Having a recipe for a hearty, winter appetizer in your back pocket is just plain smart! Our spicy spinach, artichoke, and white bean dip is just that kind of recipe. Serve this creamy, zingy dip with just about any bread or cracker you have on hand. Or, serve it next with an array of colorful vegetables. Versatile, delicious, and destined to be the table favorite!
- Preheat the oven to 375°F.
- In a large sauce pan, over medium heat, sauté the onion in the olive oil until soften and translucent, about 5 minutes. Add the garlic and continue sautéing until fragrant, about 2-3 minutes. Add the chopped spinach, artichoke, and jalapeño and continue to sauté until the spinach wilts and the water has evaporat- ed, about 15 minutes. Remove from heat and set aside.
- In a food processor, combine the cannellini beans, mayonnaise, vegetable stock, Parmesan cheese, mozzarella cheese, lemon juice, salt, pepper, mustard powder and celery salt. Process until the ingredi- ents are smooth and fully incorporated.
- In a medium baking dish (we used a 2.5 quart size), combine the white bean puree with the cooked spinach and artichoke. Mix together until evenly incorporated.
- Clean and dry the food processor, then add the cubed bread, pulsing into a crumb. Melt 1 tablespoon butter in a skillet and add the breadcrumbs, cooking for about 2-3 minutes. Sprinkle bread crumbs on top of the dip, cover with foil or a lid, and bake for 10 minutes. Remove foil or lid and continue baking for an additional 10-15 minutes until the top begins to brown and the dip is bubbling.
- Remove from the oven and serve with sliced bread, crackers, and fresh vegetables. TIP: This dip may be prepared and assembled ahead of time, then simply baked right before serving! Leftovers may be refrigerated in an airtight container for up to 5 days.
INGREDIENTS
- 1 small yellow onion, diced
- 1 tablespoon olive oil
- 6 cloves garlic, minced
- 1 (10 oz) bag fresh baby spinach, washed and chopped
- 1 can (14 oz) artichoke hearts, drained and chopped
- 1 small jalapeño, ribs and seeds removed and finely diced
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1-1/4 cup mayonnaise
- 1/2 cup vegetable stock
- 1 cup shredded Parmesan cheese
- 1-1/2 cups shredded mozzarella cheese
- 2 tablespoons fresh lemon juice
- 1 teaspoon Kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon mustard powder
- 1 teaspoon celery salt
- 1 cup day old bread, cubed
- 1 tablespoon butter
