Lightened-Up Artichoke Dip

 Combine in a casserole and roast in oven at 425 degrees 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 some garlic powder and. Paint this mixture on the pitas.

·         sprinkle on some rosemary.

·         Bake the chips at 350° for 10-12 minutes