Ingredients:
- 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
Directions:
- Preheat oven to 450 degrees.
- Heat oil in a large skillet, and sauté spinach and basil just until wilted. Drain excess liquid, chop and set aside.
- 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.
- 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.
- 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.
- Bake until brown and bubbly, about 20-25 minutes. Serve immediately with hearty chips and crackers.