Artichoke Spinach Dip - Slimmed (Food Network Kitchens) |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 8 |
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This creamy and satisfying dip has half the calories and a quarter of the fat of traditional artichoke dip. To save even more calories we[ serve it with cut-up vegetables instead of crackers.] Ingredients:
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 |
Directions:
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. Set aside to drain.
2. In a food processor, pulse the bread to make medium-textured crumbs. Transfer crumbs to a small bowl and set aside.
3. 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.
4. 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.
5. - 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.Copyright 2002 Television Food Network, G.P. All rights reserved
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