My friend Lori made this dish at a party in Oregon a few years ago, and I’ve been making it ever since. Unlike most artichoke dips, it’s not overly oily and full of mayo. Instead, it uses Great Northern beans to give the dip body, but still has the artichokes, garlic, lemon and Parmesan cheese for flavor.
Originally from Cooking Light, it’s a nice alternative to high-fat dips. Great served with pita chips or anything else crunchy.
- 1/2 cup sour cream
- 1/3 cup mayonnaise
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon salt
- 2 (14oz) cans artichoke hearts, rinsed and drained,
- 1 (15.5oz) can Great Northern beans, rinsed and
- 1 cup grated fresh Parmigiano-Regggiano cheese,
- 2 tablespoons chopped fresh parsley, divided
- 3 garlic cloves, minced
Preheat oven to 400.
Combine first 4 ingredients in a food processor; add 1 can of artichokes and beans. Process until smooth. Add remaining can of artichokes, 3/4 cup of Parigiano-Reggiano cheese, 1 tablespoon parsley, and garlic. Pulse 20 times or until artichokes are coarsely chopped.
Spoon mixture into a baking dish coated with cooking spray; sprinkle top with remaining 1/4 cup of Parmigiano-Reggiano cheese and remaining 1 tablespoon parsley. Bake at 400 for 25 minutes or until bubbly.
Enjoy, friends! xoox