Ingredients
1 jar (7-1/2 ounces) marinated quartered artichoke hearts1 can (15 ounces) white kidney or cannellini beans, rinsed and drained1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry1 tablespoon Italian seasoning3 tablespoons grated Parmesan and Romano cheese blend1 teaspoon extra virgin olive oilCarrot and celery sticks
Preparation
Drain artichokes, reserving marinade. In a small saucepan, cook and stir beans, spinach, artichokes and Italian seasoning over medium heat until aromatic and heated through, 4-5 minutes. Remove from heat; cool slightly. Transfer to a food processor, add reserved artichoke marinade; pulse until mixture reaches a texture of thick hummus. Pour into a serving bowl; stir in cheese and drizzle with oil. Serve warm with carrots and celery.
