Healthier White Bean Spinach and Artichoke Dip with Rosemary Garlic Pita Chips – this is a healthier take on the classic hot spinach and artichoke dip, made with white beans and packed with protein! Though healthier, it still tastes super indulgent and no one notices its made with beans! The homemade rosemary garlic pita chips are perfect for scooping up mouthfuls of this delicious dip.
So I took what is pretty much everyone’s favourite dip and made it healthy (or at least healthier). As I promised in last week’s post, this is the recipe for the mouthwatering appetizer I made for a New Year’s Eve potluck. I can tell you, this stuff did not last very long. I’ll try to be humble, but it’s a good feeling when everyone loves a recipe you created! Especially when you’ve taken a classic appetizer favourite that’s normally not the best for you and actually made it healthy – while still being tasty!
I actually made this dip twice in the span of a few days. I am also not at all ashamed to say I ate a lot of it. In fact, it was actually my breakfast the first time I made it! After having my morning coffee I had gone straight to working on blog recipes and was famished by the time I finished. So this became breakfast! No regrets.
This recipe for a healthier white bean spinach and artichoke dip uses, as the name implies, white beans in it which replaces most of the cream cheese/sour cream/mayonnaise you will find in most spinach dip recipes. Yes, it does still contain some sour cream and mayo for creaminess, but two tablespoons of each is a hell of a lot healthier than say one cup or so of each.Rich in fiber and packed with protein, white beans also contain a number of essential nutrients. This recipe still does also contain cheese (feta and mozzarella), but once again, less than the average recipe.
So yeah, while not 100% healthy, I think you can feel good about eating this stuff!
I love how ooey gooey it gets after being baked for twenty minutes. That first chip that you break through the cheese with, that cheese pull… heaven I tell you.
I also made my own homemade baked pita chips with this which was truly a great idea. The chips were so flavourful, and as I was able to use whole wheat pitas and control the salt level, this felt like a healthier choice. Plus the smell as they baked was wonderful, and they couldn’t be easier to make!
I think this spinach and artichoke is my new favourite appetizer. What’s yours?
If you try this recipe for Healthier White Bean Spinach and Artichoke Dip with Rosemary Garlic Pita Chips please let me know! Leave a comment, rate it, post on the Zest & Simmer Facebook page or share photos on Instagram using the hashtag #zestandsimmer. I’d love to see it and I always love hearing from you guys!
Pin it for later!
Tthis is a healthier take on the classic hot spinach and artichoke dip, made with white beans and packed with protein! Though healthier, it still tastes super indulgent and no one notices its made with beans! The homemade rosemary garlic pita chips are perfect for scooping up mouthfuls of this delicious dip.
- 1 19 oz can white beans , drained (navy beans or cannellini beans both work)
- 2 cloves garlic
- 1/2 cup feta . crumbled
- 2 tbsp mayonnaise (low fat okay)
- 2 tbsp sour cream (low fat okay)
- 1/4 tsp black pepper
- 1/4 tsp salt
- 1/2 tsp onion powder
- 1/4 tsp paprika
- 3 tbsp extra virgin olive oil
- 1 cup frozen spinach , thawed and drained
- 1 14 oz jar artichopke hearts , drained and roughly chopped
- 1/2 cup shredded mozzarella
- 3 6-inch whole wheat pitas
- 1/8 cup extra virgin olive oil
- 1/8 tsp black pepper
- 1/4 tsp salt
- 1/2 tsp garlic powder
- 1/2 tsp rosemary leaves
Preheat oven to 350°F. Prepare a 9-inch baking dish by spraying it with cooking spray and setting aside.
In a food processor or blender, add white beans, garlic, feta, mayo, sour cream, pepper, salt, onion powder, paprika and olive oil. Puree until completely smooth.
Transfer mixture into a large bowl and stir in spinach and artichoke hearts. Spread evenly into baking dish and top with mozzarella.
Bake for 20 minutes. If cheese is not browned, turn on broiler for 1-2 minutes, watching carefully so that it does not burn. Serve with rosemary garlic pita chips, or other chips or crackers and enjoy!
Preheat oven to 400°F. Prepare a baking pan with parchment paper.
In a small bowl mix together the olive oil, pepper, salt, garlic powder and rosemary. Set aside.
Cut pitas into 8 wedges each. Spread over baking pan, then brush with olive oil mixture.
Bake for 7 minutes. Serve with White Bean Spinach and Artichoke Dip and enjoy!
I like to prep the pita chips first, and let them bake while I am prepping the white bean spinach and artichoke dip. This will cut down on the total time this recipe takes to make!