Warm Spinach-Artichoke Dip

Ingredients

• 1 tbs extra-virgin olive oil
• 1 can (16 oz) lime or butter beans, drained
• 1 cup light mayonnaise
• 4 oz fat-free cream cheese
• 1 tsp hot pepper sauce
• 1 tsp capers, drained
• ¼ tsp freshly ground black pepper
• ¼ tsp dry mustard
• 1 can (14 oz) artichoke hearts, drained
• 1 package (10 oz) frozen chopped spinach, thawed, drained, and squeezed dry
• ¾ c preshredded part-skim mozzarella cheese
• ¼ c grated Parmesan cheese
• ½ c sliced green onions
• 1 tbs fresh lemon juice

Directions

1. Preheat oven to 350°.
2. Combine first 8 ingredients through mustard in a food processor, and process until smooth (about 15-20 seconds).
3. Add remaining ingredients; pulse 5 times, then process until mixture is consistent throughout (about 10 seconds). With a rubber spatula, transfer mixture evenly to a 1-quart casserole dish, smoothing top.
4. Bake at 350° for 25-30 minutes or until lightly browned and bubbly at the edges. Remove from oven; cool 10 minutes.

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