Artichoke Spinach Dip - Slimmed
- Level: Easy
- Yield: 8 (1/2 cup) servings
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- Nutritional Analysis
- Per Serving
- Calories
- 148 calorie
- Total Fat
- 7 grams
- Saturated Fat
- 3 grams
- Cholesterol
- 15 milligrams
- Sodium
- 408 milligrams
- Carbohydrates
- 9 grams
- Dietary Fiber
- 2 grams
- Protein
- 8 grams
- Sugar
- 1 grams
- Total: 1 hr
- Prep: 15 min
- Cook: 45 min
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
- 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.