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Camellia Brand
a bowl of spinach artichoke white bean dip surrounded by various bread and crackers

Hot Spinach, Artichoke & White Bean Dip

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  • 1 teaspoon olive oil
  • 1 (10-oz.) bag fresh baby spinach
  • 1 cup packed fresh basil
  • 1 cup cooked Camellia Brand Navy (Pea) Beans or Great Northern Beans, divided
  • 6 ounces cream cheese
  • 1 clove garlic
  • 1/2 cup bean cooking liquid or chicken broth
  • 1 (14-oz.) can artichoke hearts, drained and finely chopped
  • 1/2 cup Parmesan or Asiago cheese, divided
  • 3/4 cup shredded mozzarella cheese, divided
  • Pinch of Creole seasoning
  • Several dashes of TABASCO® Green Pepper Sauce
  • Kosher salt
  • Black pepper
  • Chips and crackers

Total time:
45 minutes
Prep time:
20 minutes
Cook time:
25 minutes


  1. Preheat oven to 450 degrees.
  2. Heat oil in a large skillet, and sauté spinach and basil just until wilted. Drain excess liquid, chop and set aside.
  3. To a blender or food processor, add 3/4 cup of the cooked beans, cream cheese, garlic and bean cooking liquid or chicken broth. Pureé until smooth.
  4. Transfer mixture to a large bowl and gently fold in the remaining 1/4 cup cooked beans, spinach and basil, artichokes, 1/4 cup Parmesan or Asiago cheese and 1/2 cup mozzarella. Add the Creole seasoning, TABASCO® Green Pepper sauce, and salt and pepper to taste. Adjust seasonings if needed.
  5. Spray a 1-qt. casserole dish with nonstick cooking spray, and fill with the dip mixture. Top with remaining 1/4 cup Parmesan or Asiago as well as the remaining 1/4 cup mozzarella.
  6. Bake until brown and bubbly, about 20-25 minutes. Serve immediately with hearty chips and crackers.