Spinach-Artichoke Dip
Makes 3 ½ cups / Make up to four days before serving and refrigerate. Serving tip: Serve in endive or with warm pita
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Cooking tools:
- Food processor
- Blender
- Chef's knife
- Cutting board
- Can opener
- Colander
- Measuring cup
- Measuring spoon
- Spatula
- Kitchen towel
- Airtight container
- Refrigerator
Ingredients
- 3 medium cloves garlic, minced
- 1 15-ounce can no-salt-added cannellini beans, rinsed and drained
- ¼ cup chopped fresh chives
- 1 10-ounce package frozen artichoke quarters, thawed and drained
- 1 10-ounce package frozen chopped spinach, thawed and squeezed dry
- 1 cup low-fat plain yogurt
- 4 tablespoons fresh lemon juice
- 1 teaspoon ground cumin
- ½ teaspoon crushed red pepper flakes
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