Traditional Artichoke Spinach Dip

For a slightly different flavor, try sprinkling a bit of low-fat mozzarella cheese on the dip instead of the bread crumbs.

Serves: 4Hands-on: 10 minutesTotal: 30 minutesDifficulty: Easy

Serves: 4


  • 1 Tbsp. olive oil
  • 2 cloves garlic, minced
  • 1 1⁄2 cups part-skim ricotta cheese
  • 1⁄2 tsp. thyme
  • 1 tsp. lemon zest
  • 1⁄2 tsp. cayenne pepper
  • 1 box (9 oz.) frozen artichokes, thawed and drained
  • 8 oz. frozen spinach, thawed and drained
  • 1⁄4 cup grated Parmesan cheese
  • 1⁄2 tsp. salt


  • Preheat the oven to 350°F and spray a 1 1⁄2-quart casserole dish lightly with nonstick spray.
  • Heat the olive oil in a small nonstick skillet over medium heat. When hot, add the garlic and cook until fragrant and pale golden, about 1 minute. Remove the skillet from the heat and allow the garlic to cool.
  • Pulse the cooled garlic, ricotta cheese, thyme, lemon zest, and cayenne pepper in a food processor until creamy.
  • Add the artichokes, spinach, Parmesan, and salt; pulse again, but do not over blend.
  • Transfer the artichoke mixture into the prepared casserole dish. Bake the dip until it is hot and bubbly, about 20 minutes.