Suggested Recipes Kidney Bean Recipe

Artichoke, Spinach, and Kidney Bean Dip

ingredients

1/2 cup (1 oz) fresh grated pecorino Romano cheese

1/4 cup mayonnaise

1 tsp fresh lemon juice

1/4 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/8 teaspoon ground red pepper

2 garlic cloves, minced

1 (15oz) can dark red kidney beans, rinsed and drained

1 (14oz) can baby artichoke hearts, drained and quartered

1 (9oz) package frozen chopped spinach, thawed, drained, and squeezed dry

Cooking spray

1/2 cup (2oz) shredded part-skim mozzarella cheese

Directions

Preheat oven to 350 degrees. Place Romano cheese, 1/4 cup mayonnaise, 1 teaspoon lemon juice, salt, black pepper, red pepper, minced garlic, and kidney beans in a food processor, and process until smooth. Spoon into a medium bowl. Stir in the artichokes and spinach. Spoon the mixture into a 1-quart glass or ceramic baking dish coated with cooking spray. Sprinkle with 1/2 cup mozzarella. Bake at 350 degrees for 20 minutes or until bubbly and brown. Yield: 12 servings (serving size: 1/4 cup).