March 24, 2012


Today, we finally got around to sifting through Mr. A's change box and we took all the pennies, nickles and dimes to the Coinstar machine.  So. Much. Fun!  It's totally already your money, but it feels like you're hitting the jackpot.

Ok, on to food.  So, I went vegetarian about 2 months ago, and I'm really conscientious about getting enough protein and B vitamin in my diet.  A great way of getting these nutrient is through beans, and I have a great recipe for spinach artichoke dip that uses white kidney beans.  It's awesome.  We had it for dinner this evening.

Here's the recipe!

Bean' There Spinach Artichoke Dip
by tartsandcrafts

1 can white kidney beans
1/2 cup cream cheese
250g grated mozzarella cheese
2 tbsp mayonaise
1 can quarter artichokes
250g frozen chopped spinach, thawed and drained
2 tbsp hot sauce
1/2 tsp paprika
1 tsp chili flakes

1. Pre-heat the oven to 375F.  Oil an oven-proof dish.

2. Puree the white kidney beans in the food processor until it's totally smooth and creamy.  Roughly chop the artichokes in the food processor.  In a large bowl mix the artichokes and kidney beans with the rest of the ingredients.

3.  Transfer your mixture to the oven-proof dish.  Bake in the oven for 35 mins until bubbling and golden on top.  Remove from the oven and let cool for 10 mins before serving.


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