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.
Recipe courtesy of Food Network Kitchen
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Total:
1 hr
Prep:
15 min
Cook:
45 min
Yield:
8 (1/2 cup) servings
Level:
Easy

Nutrition Info

Healthy

Ingredients

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.

Serving suggestion: Strips of yellow or red bell pepper, and endive

Cook's Note

- 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.

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