[quicklook-recipe prep_time=”10 min” cook_time=”25 min” serves=”8″ details=”” ] Beans are the magic ingredient in this lower-fat, higher-fiber version of a

[quicklook-recipe prep_time=”10 min” cook_time=”25 min” serves=”8″ details=”” ]

Beans are the magic ingredient in this lower-fat, higher-fiber version of a classic hot artichoke dip. It makes a very tempting and savory appetizer with pre-dinner drinks. Try serving it with whole-wheat pita crisps or low-fat wholegrain crispbread or crackers.

[ingredients-list title=”Ingredients” serving_size=””]

[ingredients-left]

1 can (19 or 15 ounces) cannellini (white kidney) beans, drained and rinsed

1 can (14 ounces) artichoke hearts, drained and rinsed

3 garlic cloves, finely chopped

1 tablespoon reduced-fat mayonnaise

Pinch of cayenne pepper

Freshly ground black pepper to taste

2/3 cup plus 2 tablespoons grated Parmesan cheese

1/4 cup chopped fresh parsley

1 teaspoon freshly grated lemon zest

[/ingredients-left]

[/ingredients-list]

[step-list-wrapper title=”How to make it” time=”35 minutes”]

[step-item number=”1″ image_url=”” title=”” ]Preheat the oven to 400°F . Coat a 2- to 3-cup baking dish with nonstick spray.[/step-item]

[step-item number=”2″ image_url=”” title=”” ]Place the beans, artichoke hearts, garlic, mayonnaise, cayenne pepper and black pepper in a food processor. Process until almost smooth, stopping to scrape down the sides of the processor bowl once or twice. Transfer to a medium bowl. Site in 2/3 cup of the Parmesan, parsley and lemon zest. Scrape into the baking dish and smooth with a spatula. Sprinkle with the remianing 2 tablespoons of Parmesan.[/step-item]

[step-item number=”3″ image_url=”” title=”” ]Bake the dip, uncovered, for 20–25 minutes or until it is heated through. Serve warm. One serving 1/4 cup.[/step-item][/step-list-wrapper]

[nutrition-info calories=”116″ calories_fat=”” fat=”3g” sat_fat=”2g” choles=”7mg” sodium=”517mg” carbs=”16g” sugars=”” protein=”7g” fiber=”5g”]

[/nutrition-info]