Artichoke, Spinach, and White Bean Dip

Ingredients

• 14 ounce baby artichoke hearts drained quartered canned
• 0.3 teaspoon pepper black freshly ground
• 15 ounce beans white organic rinsed drained canned
• 2  garlic cloves minced
• 0.1 teaspoon ground pepper red
• 1 teaspoon juice of lemon fresh
• 0.3 cup canola mayonnaise 
• 2 ounces part-skim mozzarella cheese shredded
• 1 ounce pecorino romano cheese fresh grated
• 0.3 teaspoon salt 
• 9 ounce pkt spinach frozen dry thawed drained chopped

Equipment

• food processor
• bowl
• oven
• baking pan

Directions

1. Preheat oven to 35
2. 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.
3. Sprinkle with 1/2 cup mozzarella.
4. Bake at 350 for 20 minutes or until bubbly and brown.