Artichoke Spinach Dip Slimmed Down Recipe

Name: Artichoke Spinach Dip Slimmed Down Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 9 ounce box frzn artichoke hearts, thawed; 5 ounce frzn spinach, thawed (about 1/2 c.); 2 slc fresh white sandwich bread, crusts trimmed; 1 x & 1/2 c. part-skim ricotta cheese (about 12 ounces); 1/2 tsp freshly grated lemon zest; 1/2 tsp fresh thyme leaves; 1 tsp kosher salt; 1 pch cayenne; 1/4 c. freshly grated Parmesan Vegetable cooking spray; 1 Tbsp. extra-virgin extra virgin olive oil; 2 clv garlic, chopped Strips of yellow or possibly red bell pepper, and endive

Servings: persons

9 ounce box frzn artichoke hearts, thawed
5 ounce frzn spinach, thawed (about 1/2 c.)
2 slc fresh white sandwich bread, crusts trimmed
1 x & 1/2 c. part-skim ricotta cheese (about 12 ounces)
1/2 tsp freshly grated lemon zest
1/2 tsp fresh thyme leaves
1 tsp kosher salt
1 pch cayenne
1/4 c. freshly grated Parmesan Vegetable cooking spray
1 Tbsp. extra-virgin extra virgin olive oil
2 clv garlic, chopped Strips of yellow or possibly red bell pepper, and endive

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.
2
Set aside to drain.
3
In a food processor, pulse the bread to make medium-textured crumbs.
4
Transfer crumbs to a small bowl and set aside.
5
Put the ricotta, zest, thyme, 3/4 tsp.
6
salt, and cayenne in the processor and pulse till smooth.
7
Add in the artichokes, spinach, and Parmesan; pulse till proportionately mixed but chunky.
8
Spray a 4-c. gratin dish with vegetable cooking spray.
9
Transfer the artichoke-spinach mix to the dish.
10
Heat the extra virgin olive oil in a medium skillet over medium heat.
11
Add in the garlic, cook till aromatic and lightly toasted, about 1 minute.
12
Stir in the bread crumbs and the remaining 1/4 tsp.
13
salt, cook another minute.
14
Spread the crumbs over the artichoke-spinach mix.
15
Bake the dip till browned and warmed through, about 45 min.
16
Serve hot.
17
8 (1/2 c.) servings
18
Tips:Use lemon zest instead of lemon juice to add in zing to vegetables - it will not turn them brown
19
Frzn artichoke hearts have less than half the calories of the marinated bottled kind.

166

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 9 ounce box frzn artichoke hearts, thawed, 5 ounce frzn spinach, thawed (about 1/2 c.), 2 slc fresh white sandwich bread, crusts trimmed, 1 x & 1/2 c. part-skim ricotta cheese (about 12 ounces), and more.

Yes, Artichoke Spinach Dip Slimmed Down Recipe falls under the Vegetarian category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!