Spinach, Artichoke and White Bean Dip

Spinach artichoke dip—it’s an appetizer classic you know all too well. This recipe from our managing editor features an added protein twist on a party crowd favorite. It’s sure to leave your guests impressed and wanting more.
By / Photography By Mary McClung | December 17, 2015


Heat oven to 350°F.

Place beans in food processor and blend until smooth.

Place blended beans in large bowl. Add in remaining ingredients, except for 2 tablespoons of cheese. Combine completely. Salt and pepper to taste. 

Place mixture into a small casserole dish, making it level on top. Cover with 2 tablespoons of cheese.

Bake about 30 minutes. If you want a crusty top, broil at the end for about 2-3 minutes (watch carefully so it doesn’t burn).

Serve with pita chips or crostini. 


  • 1 15-ounce can great Northern beans, drained and rinsed
  • 1 14-ounce can of artichokes, drained and roughly chopped
  • ¾ cup mayonnaise
  • 1 leek, white and light green parts only, finely chopped
  • 1 cup fresh spinach
  • ¾ cup Italian blend shredded cheese (set 2 tablespoons of this aside)
  • Salt and pepper to taste
Build your own subscription bundle.
Pick 3 regions for $60