This "skinny" Spinach and Artichoke Dip is my take on our favorite Applebee's appetizer. I love the dip from the restaurant, but it's packed with fat and calories and a ton of sodium.
For my version, we replace the cream cheese with beans. Yes, you heard me right. Beans. They are light and creamy and go perfectly in this dip.
This was a hit around my house. Perfect with crackers, tortilla chips or even pita bread. Give it a try. I think you'll be surprised just how tasty it is!
Spinach & Artichoke Dip
Recipe written by The Chef Next Door
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1/4 cup shredded fresh Parmesan cheese
1/4 cup light mayonnaise
2 tsp fresh lemon juice
1/2 tsp salt
1/4 tsp black pepper
Pinch or two of red pepper flakes
2 garlic cloves, minced
15 oz. can chickpeas, rinsed and drained
14 oz. can artichoke hearts, drained and roughly chopped
9 oz. frozen chopped spinach, thawed, drained and squeezed to remove all water
1/2 cup mozzarella cheese
Preheat the oven to 350 degrees. Spray a 1-quart baking dish with non-stick cooking spray and set aside.
Place the first 8 ingredients (through chickpeas) in the bowl of a food processor and process until smooth. Spoon the mixture into a large bowl. Add the artichokes and spinach and mix until well combined.
Transfer the mixture to the prepared baking dish and evenly spread it out. Top with the shredded mozzarella cheese.
Bake for 20-25 minutes or until bubbly and the top is lightly brown. Serve warm with crackers or pita bread.