Warm Spinach-Artichoke Dip

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1 tablespoon extra-virgin olive oil

1 (16-ounce) can lima (or butter) beans, drained

1 cup light mayonnaise

4 ounces tub-style fat-free cream cheese

1 teaspoon hot pepper sauce (such as Tabasco)

1 teaspoon capers, drained

1/4 teaspoon freshly ground black pepper

1/4 teaspoon dry mustard

1 (14-ounce) can artichoke hearts, drained

1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry

3/4 cup preshredded part-skim mozzarella cheese

1/4 cup grated Parmesan cheese

1/2 cup sliced green onions

1 tablespoon fresh lemon juice

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