Artichoke Spinach Dip Slimmed Down

Directions

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.