The fatty creams and mayonnaise in dips aren’t the only ingredients to watch out for—dietician Janet Helm says the crackers and chips we use to pile on the gooey goods are also full of fat and calories. Helm, author of The Food Lover’s Healthy Habits Cookbook and blogger at Nutrition Unplugged, reinvented the classic artichoke and spinach dip by using white beans instead of heaps of melted cheese.
Recipe: Artichoke, Spinach, and White Bean Dip
1/4 cup (1 ounce) grated fresh pecorino Romano cheese
1/4 cup canola mayonnaise
1 teaspoon fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground red pepper
2 garlic cloves, minced
1 (15-ounce) can organic white beans, rinsed and drained
1 (14-ounce) can baby artichoke hearts, drained and quartered
1 (9-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
1/2 cup (2 ounces) shredded part-skim mozzarella cheese
Preheat oven to 350 degrees F. Place first eight ingredients in a food processor, and process until smooth. Spoon into a medium bowl. Stir in artichokes and spinach. Spoon mixture into a 1-quart 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.