Ingredients
Scale
- 4 cloves garlic, peeled and chopped
- 1 small sweet onion, peeled and chopped
- 1 6.5-oz. container of marinated artichoke hearts
- 1 15-oz. can of canellini beans, drained
- About 1 cup cooked spinach (or frozen, thawed)
- 4 oz. Greek cream cheese (or Neufchatel)
- 1/2 cup plain fat-free Greek yogurt
- 2 oz.(about 1 cup) freshly shredded Asiago cheese
- 1 oz. (about 1/2 cup) freshly shredded Gouda (or smoked Gouda) cheese
- A pinch of red pepper flakes
Instructions
- Put the garlic and onion in a saucepan and pour some of the marinade from the artichoke hearts over them. Cook over medium heat for about 5 – 8 minutes, stirring frequently, until the onion is soft and translucent.
- Into a bowl, drain the marinade off the artichoke hearts, then chop the artichoke hearts into small bits.
- Drain the beans, then put them in a handi chopper with some of the artichoke marinade until the beans are a fine puree.
- Put the artichokes, beans, cream cheese (in small chunks), yogurt, cheeses and red pepper flakes in the saucepan. Cook over medium low heat, stirring to mix all the ingredients, until the cheeses are fully melted and all ingredients are well mixed.
- Serve warm or cold with fresh veggies, toasted pita wedges, little toasts, chips or crackers.
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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