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
- 1 Tbsp. olive oil
- 2 cloves garlic, minced
- 1½ cups part-skim ricotta cheese
- ½ tsp. thyme
- 1 tsp. lemon zest
- ½ tsp. cayenne pepper
- 1 box (9 oz.) frozen artichokes, thawed and drained
- 8 oz. frozen spinach, thawed and drained
- ¼ cup grated Parmesan cheese
- ½ tsp. salt
- Preheat the oven to 350°F and spray a 1½-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.