How to Make Rosemary White Bean Artichoke Spinach Dip

how to make

GOOD LIFE EATS Get the Recipe

[{"selector":"#anim-da62149a-2a9c-4863-80fe-f0ea2b356f27","keyframes":{"transform":["scale(1)","scale(1.06)","scale(0.994)","scale(1)"],"offset":[0,0.33,0.66,1]},"delay":500,"duration":1450,"easing":"ease-in-out","fill":"both","iterations":3}] Rosemary White Bean Baked Spinach Artichoke Dip is a remake of the classic recipe so many know and love. Let’s get started! Get the Recipe!

In this recipe, creamy white cannellini beans and rosemary pair perfectly with artichokes, fresh spinach, and cheese. Get the Recipe!

HEAT

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ADD

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SET ASIDE

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COMBINE

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PUREE

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TRANSFER

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STIR

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BAKE

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BAKE

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how to make

Rosemary White Bean Artichoke Spinach Dip

HEAT

Heat 2 teaspoons of the olive oil (reserve the remaining teaspoon for later use) over medium heat in a medium sized sauté pan.

ADD

Add the shallot, garlic, and spinach. Sauté until the shallot and garlic are fragrant and the spinach is wilted, about 3 minutes.

SET ASIDE

Remove from heat and set aside.

COMBINE

In a food processor, combine the cream cheese and the beans.

PUREE

Puree until completely smooth. Add the artichoke heart quarters, mozzarella, and parmesan. Pulse to combine and coarsely chop the artichokes.

TRANSFER

Transfer to and oven safe bowl.

STIR

Stir in the spinach mixture, rosemary, and salt and pepper.

BAKE

Bake uncovered at 350 degrees F for 20 minutes, or until it is hot all the way through and bubbly.

BAKE

Remove from the oven, drizzle the top with the remaining teaspoon of olive oil and serve hot with Food Should Taste Good Multigrain Tortilla Chips.

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Rosemary White Bean Artichoke Spinach Dip

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