Artichoke, Spinach and White Bean Dip

Matt and I started the Final Four events out with this light and delightful dip, you must try it. YUMMY! 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

Preheat oven to 350°. 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 350° for 20 minutes or until bubbly and brown