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Spinach Artichoke White Bean Bake
Melissa Hart

Spinach Artichoke White Bean Bake

Think of this as spinach-artichoke dip pulled firmly into dinner by two cans of white beans. Lemon keeps the cheese from getting dull, and crisp crumbs give the soft filling some structure. Squeeze the spinach hard enough that no green water remains.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 2 cans 15 oz each cannellini beans, rinsed and drained
  • 1 can 14 oz artichoke hearts, drained and chopped
  • 10 oz frozen chopped spinach thawed and squeezed dry
  • 8 oz cream cheese softened
  • 1/2 cup plain Greek yogurt
  • 1 tsp lemon zest
  • 2 cloves garlic minced
  • 1 cup shredded mozzarella cheese
  • 1/2 cup panko breadcrumbs
  • 1 tbsp olive oil
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper

Method
 

  1. Heat the oven to 375°F and grease a 2 1/2-quart baking dish.
  2. Beat the cream cheese, yogurt, lemon zest, garlic, salt and pepper in a large bowl until mostly smooth.
  3. Fold in the beans, artichokes, spinach and mozzarella and spread the mixture evenly in the dish.
  4. Toss the panko with the olive oil until every crumb is lightly coated and scatter it over the filling.
  5. Bake uncovered for 25 to 30 minutes, until bubbling at the sides and browned on top.
  6. Rest for 8 minutes before spooning it out so the filling firms slightly.