Artichoke, Spinach, And White Bean Dip

• 1/4 cup (1 ounce) grated fresh pecorino Romano cheese
• 1/4 cup canola mayonnaise
• 1 teaspoon fresh lemon juice
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon ground red pepper
• 2 garlic cloves, minced
• 1 (15-ounce) can organic white beans, rinsed and drained
• 1 (14-ounce) can baby artichoke hearts, drained and quartered
• 1 (9-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
• Cooking spray
• 1/2 cup (2 ounces) shredded part-skim mozzarella cheese

1. Preheat oven to 350u0b0.
2. Place Romano cheese, 1/4 cup mayonnaise, 1 teaspoon lemon juice, salt, black pepper, red pepper, minced garlic, and white beans in a food processor, and process until smooth. Spoon into a medium bowl. Stir in the artichokes and spinach. Spoon the mixture into a 1-quart glass or ceramic baking dish coated with cooking spray. Sprinkle with 1/2 cup mozzarella. Bake at 350u0b0 for 20 minutes or until bubbly and brown.

romano cheese, canola mayonnaise, lemon juice, salt, freshly ground black pepper, ground red pepper, garlic, white beans, baby artichoke hearts, cooking spray, mozzarella cheese

Taken from www.myrecipes.com/recipe/artichoke-spinach-beam-dip (may not work)