Spinach Artichoke Heart Dip with Cannelini Beans

June 14, 2001

* Exported from MasterCook *

Serving Size : 4 Preparation Time :0:00

Categories : Appetizers

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

5 oz. fresh spinach -- rinsed and stemmed

2 garlic cloves -- pressed or minced

1 1/2 cup white kidney beans -- rinsed and drained

1 cup chopped scallions

2 Tbs. chopped fresh basil

2 Tbs. fresh lemon juice to taste -- (2 to 3)

5 artichoke hearts -- minced (5 to 6)

salt and black pepper -- to taste

Using just the water clinging to the leaves after rinsing, steam the spinach

until just wilted 2 or 3 minutes.

In a food processor, puree the spinach, garlic, beans, scallions, basil and 2

Tbs. of the lemon juice until very smooth. Fold in the minced artichoke and add

more lemon juice and salt. Serve chilled or at room temperature.

Serve with pita bread, crisp fresh crudites

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Per Serving (excluding unknown items): 166 Calories; 1g Fat (2.8% calories from

fat); 12g Protein; 33g Carbohydrate; 13g Dietary Fiber; 0mg Cholesterol; 136mg

Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 3 Vegetable; 0 Fruit.

Nutr. Assoc. : 0 0 26386 0 0 3378 0 0 0

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