A fun version of the artichoke + spinach dip. Though it's not as creamy as the regular dip, it's still a good take of the much loved  appetizer. I used quartered artichoke hearts instead to the listed baby artichoke hearts, which made it just fine. 

ADDITION: I made this dish again for Thanksgiving, and it was not good! Not sure where I went wrong, but I decided to make it again because I liked it so much the first time. This time, however, it was bland and really dry. Help!

The recipe is from Cooking Light, April 2011. 12 servings. 


  • 1/4 cup grated fresh pecorino Romano cheese
  • 1/4 cup canola mayonnaise
  • 1 tsp fresh lemon juice
  • 1/4 tsp salt
  • 1/4 tsp freshly ground black pepper
  • 1/8 tsp ground red pepper
  • 2 garlic cloves, minced
  • 1 (15oz) can organic white beans, rinsed and drained
  • 1 (14oz) can baby artichoke hearts, drained and quartered
  • 1 (9oz) package frozen chopped spinach, thawed, drained, and squeezed dry
  • Cooking spray
  • 1/2 cup shredded part-skim mozzarella cheese


  1. Preheat oven to 350.
  2. Place Romano cheese, 1/4 cup mayonnaise, 1 tsp lemon juice, salt, black pepper, red pepper, minced garlic, and white beans in a food processor, and process until smooth. Spoon into a medium bowl. Stir in the artichokes and spinach. Spoon the mixture into a 1-qt glass or ceramic baking dish coated with cooking spray. Sprinkle with 1/2 cup mozzarella. Bake at 350 for 20 minutes or until bubbly and brown.