1 can (19 oz) white kidney beans (cannellini) drained and rinsed
1 tbsp freshly squeezed lemon juice
1 can (14 oz) artichoke hearts (not marinated) drained and chopped
1 cup packed shredded light swiss cheese
½ cup grated parmesan cheese
½ cup light sour cream
⅓ cup mayonnaise
2 tsp minced garlic
1 tsp worcestershire sauce
¼ tsp black pepper
4 slices of bacon, cooked and crumbled
2 tbsp chopped green onions
Preheat oven to 350°F
Purée white beans and lemon juice in food processor until smooth. Transfer mixture to a medium bowl and stir in remaining ingredients except bacon and green onions. Mix well!
Spoon artichoke-bean mixture into medium casserole dish that has been sprayed with cooking spray.
Sprinkle bacon and green onions over top. I like to mix two of the pieces of crumbled bacon into the dip and then crumble the other two on top. The bacon flavour seems more incorporated that way.
Bake, uncovered for abour 25 minutes.
Serve with baked pita chips, carrots or whatever pleases you most!
|Lightened up sports fare at its finest!|