This is modified from "Eat, Shrink and be Merry".
1 19oz can white kidney beans, rinsed and drained
½ cup light vegetable cream cheese
1 cup cottage cheese
1 can artichokes, drained and roughly chopped
½ cup red onion, roughly chopped
4 cloves garlic
2 tsp olive oil
½ cup Asiago cheese, grated
1 pkg frozen chopped spinach, thawed and drained.
Preheat oven to 350 degrees.
On a greased pan, mix together chopped artichokes, onions, and garlic with the olive oil.Bake for 35 minutes.
While the artichokes and onions are cooking, in a blender, puree beans, cream cheese and cottage cheese. Add ¼ cup Asiago cheese.
Drain the spinach by folding 3-4 paper towels together. Place spinach in the middle, and squeeze out excess liquid. This is important, otherwise your dip will be too liquidy.
Once artichokes and onions are cooked, add them to the blender. Puree until smooth. Pour into an oven safe dish. Add drained spinach and mixed until well combined. Top with the rest of the Asiago cheese.
Bake in 350 degree oven, uncovered, for 30 minutes, or until cheese is golden brown.
Serve with toasted pita chips. To do this, cut whole grain pita into triangles. Drizzle with olive oil, and sprinkle on salt. Bake at 350 for about 15 minutes, or until they have browned.
