• Artichoke Spinach Dip Slimmed Down

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    • 9 ounce box frzn artichoke hearts, thawed
    • 5 ounce frzn spinach, thawed (about 1/2 c.)
    • 2 slc fresh white sandwich bread, crusts trimmed
    • 1 x & 1/2 c. part-skim ricotta cheese (about 12 ounces)
    • 1/2 tsp freshly grated lemon zest
    • 1/2 tsp fresh thyme leaves
    • 1 tsp kosher salt
    • 1 pch cayenne
    • 1/4 c. freshly grated Parmesan Vegetable cooking spray
    • 1 Tbsp. extra-virgin extra virgin olive oil
    • 2 clv garlic, chopped Strips of yellow or possibly red bell pepper, and endive


    1. Preheat the oven to 350 degrees F. Drain the artichoke hearts and spinach in a colander, pressing with the back of a large spoon to remove excess liquid. Set aside to drain.
    2. In a food processor, pulse the bread to make medium-textured crumbs. Transfer crumbs to a small bowl and set aside.
    3. Put the ricotta, zest, thyme, 3/4 tsp. salt, and cayenne in the processor and pulse till smooth. Add in the artichokes, spinach, and Parmesan; pulse till proportionately mixed but chunky.
    4. Spray a 4-c. gratin dish with vegetable cooking spray.
    5. Transfer the artichoke-spinach mix to the dish.
    6. Heat the extra virgin olive oil in a medium skillet over medium heat.
    7. Add in the garlic, cook till aromatic and lightly toasted, about 1 minute. Stir in the bread crumbs and the remaining 1/4 tsp. salt, cook another minute. Spread the crumbs over the artichoke-spinach mix. Bake the dip till browned and warmed through, about 45 min. Serve hot.
    8. 8 (1/2 c.) servings
    9. Tips:Use lemon zest instead of lemon juice to add in zing to vegetables - it will not turn them brown
    10. Frzn artichoke hearts have less than half the calories of the marinated bottled kind.

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