Artichoke Spinach Dip

1. 1

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

2. 2

   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.

3. 3

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

4. 4

   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.

5. 5

   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.

6. 6

   Tips:

7. 7

   -- Use lemon zest instead of lemon juice to add zing to vegetables - it won't turn them brown

8. 8

   -- Frozen artichoke hearts have less than half the calories of the marinated bottled kind.

* Per serving · 4 servings · Values may vary.

No additional tips available.