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.
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Healthier White Bean Spinach and Artichoke Dip with Rosemary Garlic Pita Chips

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.
Prep Time 10 minutes
Cook Time 27 minutes
Total Time 37 minutes

Ingredients

For the White Bean Spinach and Artichoke 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

For the Rosemary Garlic Pita Chips

  • 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

Instructions

For the White Bean Spinach and Artichoke Dip

  • 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!

For the Rosemary Garlic Pita Chips

  • 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!

Notes

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!