Artichoke Spinach Dip - Slimmed

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Artichoke Spinach Dip - Slimmed

8 (1/2 cup) servings

 

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.

 

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

 

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.