Okay, kind of a 180 from my last post, but this is where my mind is at today (I'll get back to that all again soon). I'm all Suzie Homemaker up in here and decided to do a little fun cooking on this rainy afternoon.
Today I made Artichoke, Spinach and White Bean Dip from Cooking Light and it was really good.
Here is the recipe as it stands from Cooking Light:
1/4 cup (1 ounce) grated fresh pecorino Romano cheese
1/4 cup canola mayonnaise
1 teaspoon fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground red pepper
2 garlic cloves, minced
1 (15-ounce) can organic white beans, rinsed and drained
1 (14-ounce) can baby artichoke hearts, drained and quartered
1 (9-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
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, red pepper, minced garlic, and white beans in a food processor, and process until smooth. Spoon into a medium bowl. Stir in the artichokes and spinach. Spoon the mixture into a 1-quart glass or ceramic baking dish coated with cooking spray. Sprinkle with 1/2 cup mozzarella. Bake at 350° for 20 minutes or until bubbly and brown.
I made a few changes (of course!). I used fat-free nayonaise (yes I spelled that right, it's a vegan mayo alternative that I love, tastes faintly mustardy) instead of the mayo and garbanzos instead of the white beans. I switched the beans because I didn't have white beans. I was a little annoyed with myself for not using some of my copious amounts of fresh baby spinach instead of the frozen, but whatever.
It was really yummy. The only problem with dips like this is that even if they are relatively low-calorie you still have to have something to dip in to them with. I chose rice cakes and pretzels, though pita crisps or something would have been waaaay yummier! Ha ha.