Makes 3 ½ cups / Make up to four days before serving and refrigerate. Serving tip: Serve in endive or with warm pita bread.
3 medium cloves garlic, minced
1 15-ounce can no-salt-added cannellini beans, rinsed and drained
¼ cup chopped fresh chives
1 10-ounce package frozen artichoke quarters, thawed and drained
1 10-ounce package frozen chopped spinach, thawed and squeezed dry
1 cup low-fat plain yogurt
4 tablespoons fresh lemon juice
1 teaspoon ground cumin
½ teaspoon crushed red pepper flakes
In a food processor or blender, mince garlic; add beans and chives and process until smooth, scraping sides several times. Add artichokes, spinach, yogurt, and lemon juice; process until smooth. Add cumin and red pepper flakes; pulse until mixed well. Season with salt and pepper to taste.
PER SERVING (¼ cup): 50 cal, 10% fat cal, 1g fat, 0g sat fat, 1mg chol, 3g protein, 9g carb, 3g fiber, 45mg sodium