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.
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.
Per Serving: Calories: 129; Total Fat: 7 grams; Saturated Fat: 3 grams; Protein: 8 grams; Total carbohydrates: 9 grams; Sugar: 1 gram; Fiber: 2 grams; Cholesterol: 15 milligrams; Sodium: 408 milligrams
Notes
Tips:
-- 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
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 17 reviews
By cooking_sarah
Houma, LA
on February 07, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Im a new cook and I made this for me and my boyfreind. He loved it but me being an experianced artichoke and spinach dip eater, I knew somthing wasnt right about it. I found it was to dry and not appatizing. Im going to try more recepies and not waste my money on this one again.
By slcbookkeeper_1...
South Jordan, 84
on September 20, 2010
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I found this recipe when I was looking for one that I love but lost the recipe for. After reading the reviews I decided to continue looking for the one I love. So if you want one that is really good and still low fat try http://www.foodnetwork.com/recipes/juan-carlos-cruz/spinach-artichoke-dip-recipe/index.html
By equeslak_13150897
lawrence, 55
on September 14, 2010
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I am so mad that I now have to throw this whole thing out. It is truly disgusting. The fact that it's sitting at 3 stars (average right now is some sort of miracle. Do not attempt, there are plenty of other spinach artichoke dips that must be better.
Read all 17 reviews