Last Friday, we talked about how difficult it can be to eat well during the holidays and once again, my friends at The Whole Tulip have come to our  rescue.  Adri and Carolyn claim that with just a few substitutions to our favorite recipes, we can remain healthy and trim over the holidays without feeling like we are depriving ourselves of the celebration.  I’m all for that.

So, have you ever heard of “skinny” spinach-artichoke dip?  Me neither.  Without the mayo and a ton of cheese, would it even be worth serving?  The answer is yes.  For those who are egg-free, this recipe is perfect.  Note: it is not dairy-free; it does contain some cheese.  However, mozzarella is usually less allergenic and less fattening than a more dense cheese, such as cheddar.  So, I’m telling myself the dairy in this recipe ain’t so bad.  😉

I love this recipe because it does not have mayo and instead uses white beans. So not only does that give it an extra health benefit over the traditional dip, it also tastes better too. This is also a great appetizer you can make ahead and then put in the oven before guests arrive.  – The Whole Tulip

|No Mayo Spinach & Artichoke Dip|

5 cups spinach (about 15 ounces if you are buying bagged or boxed)
1 1/2 cups cannellini (white) beans or 1 15-oz can (we like Eden organics)
1 can or jar artichoke hearts packed in water
1 garlic clove
1/4 teaspoon red pepper flakes
1 teaspoon sea salt
1/3 cup chopped fresh parsley plus more for garnish.
3 tablespoons extra virgin olive oil
Zest and juice of 1 lemon
1/2 cup freshly grated Parmesan cheese
1 cup freshly grated low moisture mozzarella cheese
Sliced bread or Mary’s gone crackers (for a gluten free option) for serving.

Preheat oven to 400.

In a large pot with a steamer insert, steam the spinach until just wilted, 1-2 minutes. You may need to do this in batches depeding on the size of your pot. Transfer to a colander and let cool and drain. When it is cool enough to touch, squeeze out the water with your hands, chop, and set aside.

Drain the beans and artichoke hearts. Combine the garlic, red pepper, salt and parsley in a food processor and pulse to coarsley chop (note, I’ve tried this in the vitamix and it does not work as well). Add the beans, artichoke hearts, olive oil, lemon juice, lemon zest to the processor and give it a few pulses until it forms a chunky puree. Transfer the mixture to a bowl.

Stir together the parmesan and mozzarella. Add half the cheese mixture to the bean mixture, stir to combine.

Transfer mixture to an oven proof dish and spinkle with remaining cheese mixture. Bake until just browned and bubbly, 20-25 minutes. Garnich with remaining parsley.

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