Spinach, Artichoke, and White Bean Dip

1. If using dried beans, soak overnight and cook as instructed. If using canned, drain and rinse.
2. Add 2/3 of olive oil to skillet on medium heat; add beans, artichoke hearts, garlic, sage, thyme, garlic powder, onion powder, and paprika. Cook for about 5 minutes, then transfer to food processor with yogurt and water; puree.
3. Add remaining 1/3 of olive oil and spinach to skillet; sauté until tender.
4. Transfer puree to bowl, add cooked spinach and parsley, then mix until combined.

Tip: Serve dip with crusty baked crostini bread, chopped veggies, or whole-grain pita or crackers.