Ingredients

9-ounce box frozen artichoke hearts, thawed
5 ounces frozen spinach, thawed (about 1/2 cup)
2 slices fresh white sandwich bread, crusts trimmed
1 1/2 cups part-skim ricotta cheese (about 12 ounces)
1/2 teaspoon freshly grated lemon zest
1/2 teaspoon fresh thyme leaves
1 teaspoon kosher salt
Pinch cayenne
1/4 cup freshly grated Parmesan
Vegetable cooking spray
1 tablespoon extra-virgin olive oil
2 garlic cloves, minced
Serving suggestion: Strips of yellow or red bell pepper, and endive

Directions

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.
In a food processor, pulse the bread to make medium-textured crumbs. Transfer crumbs to a small bowl and set
aside.
Put the ricotta, zest, thyme, 3/4 teaspoon salt, and cayenne in the processor and pulse until smooth. Add the
artichokes, spinach, and Parmesan; pulse until evenly mixed but chunky. Spray a 4-cup gratin dish with
vegetable cooking spray. Transfer the artichoke-spinach mixture to the dish.
Heat the olive oil in a medium skillet over medium heat. Add the garlic, cook until aromatic and lightly
toasted, about 1 minute. Stir in the bread crumbs and the remaining 1/4 teaspoon salt, cook another minute.
Spread the crumbs over the artichoke-spinach mixture. Bake the dip until browned and warmed through, about 45
minutes. Serve warm.

Ingredients

Tips:

Directions

-- Use lemon zest
instead of lemon juice to add zing to vegetables - it won't turn them brown
-- Frozen artichoke hearts have less than half the calories of the marinated bottled kind.
Copyright 2002 Television Food Network, G.P. All rights reserved