I decided to try out a healthy take on this appetizer favorite, substituting white beans for all the creamy condiments that go into the standard version. I used kale in place of spinach just for a change of pace. The nutrition facts below are without chips/crackers/veggies for dipping, but you can already see a stark difference!
The Nutrition Rundown: The bean substitution lowers fat and boosts fiber, to save you calories and make you feel satisfied. A sizzling sprinkle of cheese over the top gives all the flavor, without the over-the-top calories of the standard cream-filled version. If you're watching your waistline, try veggies for dipping in place of chips or crackers.
Healthy Artichoke Dip
Serves
8-10
Ingredients
4 cloves
garlic
12oz can low
sodium white cannellini beans, rinsed and drained
1 cup
chopped kale leaves, stems removed
Juice of
1 lemon
2 Tbs
white wine vinegar
½ tsp
salt
½ tsp
black pepper
12 oz
fresh or frozen artichoke hearts, steamed (frozen steam easily in microwave)
2 Tbs
olive oil
¼ cup Parmesan cheese, shredded
Directions
- Preheat oven to 375 degrees.
- Pulse garlic cloves in food processor for a few seconds until chopped. Add beans, kale, lemon juice, vinegar, salt, and pepper and pulse until pureed. Add artichokes. With food processor running, pour in olive oil slowly through hole at top of food processor and blend until well combined—artichokes do not need to be fully pureed.
- Add dip to 9x9 inch baking dish. Bake 10 minutes. Remove from oven, add Parmesan to top and place under broiler for 2-3 minutes, until cheese is golden brown.
- Serve warm with whole grain crackers, tortilla chips or crudités.
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