Lightened-Up Artichoke Dip

Combine in a casserole and roast in oven at 425° for ½ hour:
• 1 large can artichoke hearts, drained and cut in half
• ½ onion, coarsely chopped
• 3 cloves garlic
• 1 tbsp olive oil

Puree in food processor:
• 1 can white kidney beans
• 1 c light sour cream
• 1 tub light garden vegetable cream cheese

Add zest of 1 lemon and 15 drops hot sauce (Tabasco) and process briefly.

Add roasted vegetables to food processor; pulse lightly, leaving some chunks.

Coarsely chop 1 cup raw spinach and pulse in.

Pour into baking dish and sprinkle with 1 cup grated Asiago cheese.

Bake 30 minutes at 325°.

Serve with baked whole grain pita:
• Cut up whole grain pitas
• Mix 1 tbsp olive oil and 1 tbsp butter, and somegarlic powder and. Paint this mixture on the pitas.
• Bake the chips at 350° for 10-12 minutes