Artichoke & Spinach Dip



  • 1 oz can artichoke hearts (not marinated, 14)
  • 1/2 large onion (coarsely chopped)
  • 23 cloves large garlic (cut into thirds)
  • 1 tbsp olive oil
  • salt & pepper to taste
  • 1 oz can white kidney beans (19, no salt added)
  • 1 cup sour cream (can use light)
  • 1 oz tub garden vegetable cream cheese (8, can use light)
  • 1/2 tsp grated lemon zest
  • 45 dashes hot sauce
  • 1/2 oz package frozen spinach (thawed, and squeezed dried, 10)
  • 1 cup Asiago cheese (shredded)


  1. Preheat your oven to 425 degrees.
  2. Drain and dry the artichoke hearts, then cut them in half.
  3. Place the artichokes, chopped onions and garlic into a roasting dish, and toss with the olive oil. Season with salt & pepper. Bake for 30 minutes. Make sure to check them and stir a couple of times so they don’t burn.
  4. While the artichoke mix is roasting, get out your food processor! Put the beans, sour cream, cream cheese, lemon zest, and hot sauce into the processor, and whirl until smooth.
  5. When the vegetables are done roasting, remove them from the oven and let them cool for about 5 minutes.
  6. Lower the oven temperature to 375 degrees.
  7. Once the veggies have cooled slightly, add them to the food processor and pulse on and off until the mixture is blended, yet still chunky.
  8. Transfer this mixture to an oven proof serving dish, and add the spinach and Asiago cheese. Mix well.
  9. Bake uncovered for 30 minutes, until the mixture is bubbling around the edges. Cool for about 5 minutes before serving!