White Bean and Artichoke Toasts

This take on classic spinach and artichoke dip substitutes cream cheese with white beans for a tasty dip that’s lower in calories.

  • Difficulty

    Easy

    Difficulty Level

  • Time

    14 min

    Total Time

  • Servings

    6

    Servings

Prep Time: 10 min | Cook Time: 4 min | Yield: 16

Ingredients


  • 2 cups (500 mL) packed baby spinach
  • 1 cup (250 mL) cannellini (white kidney) beans, drained and rinsed
  • 1 tbsp (15 mL) olive oil
  • 1 clove garlic, minced
  • 1/4 tsp (1 mL) salt
  • 1/4 tsp (1 mL) black pepper
  • 1 jar (170 mL) artichoke hearts in oil, drained and chopped
  • 1 cup (250 mL) shredded Italian cheese, divided
  • 1 pkg (120 g) Boulangerie Grissol® Baguettes Roasted Garlic
  • 2 tbsp (30 mL) finely chopped fresh chives

Preparation


  1. Preheat broiler. Line large baking sheet with foil.
  2. In medium microwave-safe bowl, drizzle spinach with 1 tbsp (15 mL) water. Microwave on HIGH for 60 to 75 seconds or until wilted. Let cool slightly. Drain.
  3. In large bowl, using fork, lightly mash cannellini beans. Fold in spinach, oil, garlic, salt and pepper. Add artichokes and half the cheese; stir to combine.
  4. Divide mixture evenly among baguettes. Sprinkle with remaining cheese.
  5. Broil for 2 to 3 minutes or until cheese has melted. Garnish with chives before serving.

Pro Tip

Substitute baby spinach with baby kale if preferred