CHEF JEFF — ONE BYTE AT A TIME: Spinach-Artichoke Dip

This recipe was adapted from one at the American Dietetic Association’s website, kidseatright.org.

Spinach-Artichoke Dip

1 6-ounce bag baby spinach leaves

¼ cup fresh basil leaves

1 15-ounce can cannellini beans, unsalted, drained, rinsed

1 14-ounce can artichoke hearts, drained, rinsed

1 clove garlic, chopped

1 3-ounce package low-fat cream cheese, softened

1/8 teaspoon each: sea salt, pepper

¾ cup shredded low-fat, low-sodium mozzarella cheese

Heat saucepan of water to boil; add spinach and basil in small batches. Cook each 30 seconds. Transfer with slotted spoon to bowl with ice water to stop cooking. Drain; squeeze water out of spinach, basil. Heat oven to 350 degrees. Combine greens, beans, artichoke hearts, garlic, cream cheese, salt and pepper in food processor. Pulse. Transfer to bowl; fold in ½ cup of cheese. Fill 10 small ramekins with mixture; top with remaining cheese. Bake until cheese is brown and bubbly.

Yield: Serves 10.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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