Spinach Artichoke Heart Dip

Have I mentioned that I really don't like beans? And have I mentioned that I try to eat them a couple of times a week? This is partly due to the fact that they're a good protein source and also because they're good for you. I actually like beans in a few different recipes like hummus and refried beans. They're also okay if they're mixed in small amounts with other delicious things like tomatoes, corn and avocado. Or smothered in cheese! Though of course that's kind of defeating the purpose of eating them. Anyway - can anyone help me here? Got a good (and relatively healthy) bean recipe? I'm the least creative cook and am dying to find some ways I can actually enjoy eating beans.

This dip is actually a pretty good way to eat beans though. And it's even better when you crumble some feta on top and bake it. ;) I bet it would also make a good sandwich or wrap spread, and now I'm regretting not trying it. The garlic is quite strong if you eat the dip raw, so if you don't love garlic you might want to cut back on it a bit.

Edit: For some reason I forgot that there are some bean/legume recipes I really like - Indian dishes! Lisa of Lisa's Kitchen kindly provided me with a list of some of her favourite Indian dishes that I want to work my way through. So far I've tried her chana masala which was super tasty (and will be blogged about soon).

Some of you asked what kind of cracker I had the dip on. They're Mary's Gone Crackers (in Canada I think they're just called Mary's Crackers, box looks the same though).

If this sounds good, you might also like:
Artichoke Rotini Pasta
Hummus
Pan Fried Onion Dip
Cheddar Ale Dip

Spinach Artichoke Heart Dip
Adapted from Moosewood Restaurant Low-Fat Favorites

I used 1 tbsp dried basil instead of 2 tbsp fresh.

Makes 3 cups

5 oz fresh spinach, rinsed and stemmed (Ashley note: I used 1/2 a package of frozen spinach.)
2 garlic cloves, pressed or minced
1 1/2 cups cooked cannellini beans (15 oz can, drained and rinsed)
1 cup chopped green onions
1 tbsp dried basil
2 to 3 tbsp fresh lemon juice, to taste
5 to 6 artichoke hearts or bottoms, minced (15 oz can)
salt and ground black pepper to taste

If using fresh spinach: Using just the water clinging to the leaves after rinsing, steam the spinach until just wilted, 2 or 3 minutes. If using frozen spinach: Thaw and squeeze out the water.

In a food processor, puree the spinach, garlic, beans, scallions, basil and 3 tbsp of the lemon juice until very smooth. Fold in the minced artichoke heats and add more lemon juice and salt and pepper to taste. Serve chilled or at room temperature.