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.
  • Level: Easy
  • Total: 1 hr
  • Prep: 15 min
  • Cook: 45 min
  • Yield: 8 (1/2 cup) servings
  • Nutrition Info
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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

Directions

  1. 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.
  2. In a food processor, pulse the bread to make medium-textured crumbs. Transfer crumbs to a small bowl and set aside.
  3. 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.
  4. 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.
  5. 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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