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November 2, 2009 / mybodynbalance


1–15 oz. can of artichoke hearts rinsed & drained
1 C. cannellini beans rinsed & drained
½ C. chopped frozen spinach thawed & drained well
2-3Tb.  parmesan cheese
1/2 C. reduced fat sour cream
2 Tb. part skim ricotta cheese
1 Tb.  olive oil
1 Tb.  minced garlic
1/2 C. low fat motz. cheese
1/2 Tb. red pepper flakes (optional)


1. Preheat oven to 350
2. Combine all ingredients (except art. hearts)  in food processor  &  pulse to a rough puree.  Then add art. hearts…mix in.
3. Spread the dip in shallow 8 inch serving dish & COVER WITH FOIL.
4.  Bake about 20 min, until bubbly.

90 cals.—  5 g. protein—  15 g. carbs —3g. fat—  5.5 g. fiber.


One Comment

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  1. Lisa (BLOG AUTHOR) / Nov 11 2009 2:39 am

    This is thicker and a “little bit” blander than regular spinach artichoke dip, but considering all the BAD stuff that has been omitted and all the GOOD things that are in it….it’s well worth a try! Play around with various spices to make it more toward your taste, I have no doubt, you will consider it a winner.
    Happy, healthy eating 😉

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