Ingredients
| 2 |
cups cannelloni beans, rinsed and drained |
| 1/3 |
cup onions, green and white parts, chopped |
| 2 |
garlic cloves, minced |
| 10 |
ounces artichoke hearts, rinsed and drained |
| 10 |
ounces frozen chopped spinach, thawed and squeezed dry |
| 1 |
cup nonfat plain yogurt or fat-free |
| 1 |
teaspoon lemon zest, grated |
| 3 |
tablespoons lemon juice, fresh |
| 1/2 |
teaspoon ground cumin |
| 1/4 |
teaspoon crushed red pepper flakes |
| 1/4 |
teaspoon pepper |
Directions
- In a food processor or blender, process the beans, green onions, and garlic until smooth, scraping the side several times.
- Add the remaining ingredients. Process until smooth.
- Transfer the dip to a container with a tight-fitting lid.
- Refrigerate for 2 hours to 4 days before serving.
Categories
Appetizers, Vegetarian
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