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September 07, 2021

Healthy Recipe: Spinach, Artichoke, and White Bean Dip

Healthy Eating Recipes

Content sponsored by IBC - Native (195x33)

Limited - Spinach, Artichoke, and White Bean Dip TOM D'INTINO/for PhillyVoice

Dips don’t have to be loaded with sodium and other additives to deliver big taste. Find out for yourself with this simple spinach, artichoke, and white bean dip. Serve it with crusty baked crostini bread, chopped veggies, or whole-grain pita or crackers for a healthy and satisfying appetizer.

Spinach, Artichoke, and White Bean Dip

• 1 cup of cooked white beans, rinsed and drained
• 1 tablespoon of olive oil
• 1 cup of artichoke hearts, chopped
• 1 to 2 garlic cloves, minced
• 1 teaspoon of dried ground sage
• 1 teaspoon of dried thyme
• 1 teaspoon of garlic powder
• 1 teaspoon of onion powder
• 1 teaspoon of dried paprika
• ½ cup of plain Greek yogurt
• 2 tablespoons of water
• 2 cups of fresh spinach, chopped
• 1 tablespoon of fresh parsley, minced


  1. If using dried beans, soak overnight and cook as instructed. If using canned, drain and rinse.
  2. 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.
  3. Add remaining 1/3 of olive oil and spinach to skillet; sauté until tender.
  4. Transfer puree to bowl, add cooked spinach and parsley, then mix until combined.

Nutritional Information:
Calories: 571
Protein: 31g
Carbs: 5g
Sodium: 276mg
Potassium: 2,299mg
Fiber: 23g

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