Ingredients
- 1 15- oz can cannellini beans
- 2 cloves garlic, crushed
- 1/4 cup vegetable stock
- 1 9- oz box frozen chopped spinach, prepared according to package directions and strained
- 1 8.5- oz can artichoke hearts, chopped
- 1/2 cup freshly grated Romano cheese
- 1/2 cup shredded mozzarella cheese or Italian cheese mix
- salt and pepper, to taste
Instructions
- Preheat the oven to 375 degrees.
- In the bowl of a food processor, combine the cannellini beans, garlic and vegetable stock. Transfer to a large bowl and stir together with the spinach, artichoke hearts, Romano cheese and mozzarella. Season well with salt and pepper.
- Transfer the mixture to an 8×8-inch square baking dish and spread out to form one even layer.
- Bake for 20 minutes, until bubbly at the edges.
- Serve this dip with fresh cut veggies or crispy, thicker tortilla chips.
