Spinach, artichoke, and white bean dip
Tasty dips don’t have to be loaded with sodium and other additives.
Serving Size
1 and 1/2 cups
Servings
1
This homemade dip is low in sodium and high in fiber, potassium, vitamin A, folate and vitamin C, making this dish heart-healthy and diabetic-friendly! Enjoy with chopped vegetables and whole-grain crackers.
Ingredients
1 cup cooked
1 Tbsp
1 to 2
1 tsp dried
1 tsp
1 tsp
1 tsp
1 tsp dried
1/2 cup
2 Tbsp
2 cups fresh
1 Tbsp
Directions
- If using dried beans, soak overnight and cook as instructed. If using canned, drain and rinse.
- Add 2/3 of olive oil to skillet on medium heat; add beans, artichoke hearts, garlic, sage, thyme, garlic powder, onion powder, and paprika. Cook for about 5 minutes, then transfer to food processor with yogurt and water; puree.
- Add remaining 1/3 of olive oil and spinach to skillet; sauté until tender.
- Transfer puree to bowl, add cooked spinach and parsley, then mix until combined.
Tip: Serve dip with crusty baked crostini bread, chopped veggies, or whole-grain pita or crackers.
Nutrition Information
| Sodium | 276 mg |
| Protein | 31 g |
| Fiber | 23 g |
| Carbs | 5 g |
| Calories | 571 |
| Potassium | 2,299 mg |