Artichoke Spinach Dip - Slimmed

Rated 3 stars out of 5
  • Rate This Recipe
  • Read 17 Reviews
Total Time:
1 hr 0 min
Prep
15 min
Cook
45 min
Yield:
8 (1/2 cup) servings
Level:
Easy
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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

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Newest Ratings and Reviews

Read all 17 reviews

  • on February 07, 2011

    Flag

    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.

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  • on September 20, 2010

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    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

    people found this review Helpful.
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  • on September 14, 2010

    Flag

    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.

    people found this review Helpful.
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Nutrition Facts

Calories
148
 
Fat
7 g
 
Saturated Fat
3 g
 
Carbohydrates
13 g
 

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© 2013 Television Food Network G.P. All rights reserved.