Moosewood: spinach artichoke heart dip

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* Exported from MasterCook *

 

Spinach Artichoke Heart Dip

 

Recipe By :Moosewood Collective

Serving Size : 16 Preparation Time :0:00

Categories : Condiments Moosewood LF Fav

 

Amount Measure Ingredient -- Preparation Method

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

5 ounces fresh spinach -- rinsed and stemmed

2 cloves garlic -- minced

1 1/2 cups cooked butter beans or cannellini

(15-oz can, drained and rinsed)

1 cup chopped scallions

2 tablespoons chopped fresh basil

2 tablespoons fresh lemon juice -- or more to taste

1 15-oz can artichoke hearts or bottoms (5 to 6) -- minced

 

salt and black pepper

 

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

until just wilted, 2 or 3 minutes. Drain.

 

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

tablespoons lemon juice until very smooth. Fold in the minced artichoke hearts

and add more lemon juice and salt and pepper to taste. Serve chilled or at room

temperature.

 

Suggest 1.5-oz servings.

 

Description:

" Dairy-free. Spinach, beans, artichokes "

Source:

" Moosewood Restaurant Low-Fat Favorites "

Yield:

" 3 cups "

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Per Serving (excluding unknown items): 42 Calories; trace Fat (2.8% calories

from fat); 3g Protein; 8g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 34mg

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

 

NOTES : Dip has bits of artichoke in a spinach and herb puree. Delicious with

crudites or crackers; as appetizer or snack. Good as sauce for turnovers;

falafel.

 

Nutr. Assoc. : 0 0 26386 2130706543 0 0 0 900042 2130706543 0

 

 

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