Artichoke Spinach Dip - Slimmed

This creamy and satisfying dip has half the calories and a quarter of the fat of traditional artichoke dip. To save even more calories we[ serve it with cut-up vegetables instead of crackers.]

Total Time:
1 hr
Prep:
15 min
Cook:
45 min

Yield:
8 (1/2 cup) servings
Level:
Easy

NUTRITION INFO
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.

-- 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


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