Artichoke and Mixed Greens Dip

Spinach and Artichoke Dip is a timeless classic, and it is hard to find someone who does not enjoy the indulgent and cheesy concoction. This recipe "lightens" up the classic by adding pureed white beans and some spicy seasonings. It is served best alongside pita chips and crackers, but it can also be enjoyed with a medley of vegetables.


8-12 People

20 Minutes

45 Minutes

For the Dip

  • 1 Tbsp Olive oil
  • 1 large Yellow onion

    Diced

  • 2 Garlic clove

    Chopped or minced

  • 10 ounces Greens

    I used what I had in my freezer, but fresh also works. Spinach, kale, mizuna, arugula all work well for this dip

  • 28 ounces, two cans Artichoke hearts

    Chop these into bite sized pieces

  • 1 cup White beans

    Cannellini or Great Northern. Rinsed and drained

  • 1/2 Cup, 4 ounces Reduced fat cream cheese
  • 1/2 cup Greek Yogurt
  • 1/2 Cup, 4 ounces Parmesan cheese

    Grated

  • 1/2 cup, 4 ounces Pepperjack cheese

    Grated

  • To taste Salt and pepper
  • 1/4 tsp Chipotle powder
  • 1/2 tsp Cayenne pepper

Steps

  1. Prepare the base of the dish and get all of the ingredients ready to go, as the cooking process goes very quickly. Dice the onion, mince or chop the garlic, run a knife through any stemmed or large leafs of your greens. Drain and chop the artichoke hearts and set aside. In a food processor, puree the drained and rinsed white beans and set aside.
  2. Preheat the oven to 400 degrees Fahrenheit. Heat the olive oil over medium high heat in a large cast iron skillet and add the onions. Saute until translucent, about 5 minutes, adding a large pinch of salt. Add the garlic and saute for about a minute.
  3. Add the greens to the skillet until they begin to wilt and cook down. Stir frequently to get the excess water to evaporate to ensure the dish does not get liquidy.
  4. Reduce the heat to low and add in the artichoke hearts, pureed white beans, cream cheese, yogurt, and parmesan cheese and mix until it is thoroughly combined.
  5. Transfer the mixture to an 8x8 baking dish and top with the grated pepperjack cheese.
  6. Bake for 15 to 20 minutes, or until the cheese on top has browned in spots.
  7. Remove the dip from the oven and allow to cool for 5 to 10 minutes.
  8. Spoon into plates and enjoy alongside any dippers!