artichoke spinach dip

jhandley · December 2010

Artichoke Spinach Dip

Ingredients Amounts
Artichoke hearts 1 cup
Frozen, chopped spinach (thawed) 10 oz box
Shallot or Onion, finely chopped 1 Tbsp
Garlic, finely chopped 1 clove
Lemon (juice & zest) 1 each
Mayonnaise (Smart Balance Omega +) 2 Tbsp
Ricotta cheese (part skim) ¾ cup
Mozzarella cheese, shredded (non-fat) ⅓ cup + 2 Tbsp
Parmesan cheese, shredded 1 Tbsp
Cayenne pepper ⅛ tsp
Salt To taste
Method
1.
Preheat oven to 350°F.
2.
Drain the artichoke hearts from oil or water they were packed in
3.
Squeeze the excess moisture out of the thawed chopped spinach.
4.
In a food processor, pulse the artichoke hearts, lemon juice & zest, mayonnaise, shallot (or onion), garlic, ricotta, salt, and cayenne pepper until combined.
5.
Transfer to a casserole/baking dish and stir in the spinach and ⅓ cup mozzarella.
6.
Sprinkle parmesan and 2 Tbsp mozzarella cheeses over the top of the mixture.
7.
Heat dip in the oven for 10 minutes or until heated through.
8.
Remove from oven and turn on broiler (high).
9.
Place dip under the broiler until the top is brown and bubbly.
10.
Serve with artichoke leaves, crudités (vegetable tray), pita chips or toasted whole wheat baguette slices.
Nutrition Data (calculated values / per serving): Makes 8 - ¼ cup servings
Calories 78
Fat 3 g
Sat 1 g
Mono 1 g
Poly 1 g
Cholesterol 9 mg
Carbohydrate 7 g
Fiber 3 g
Sugar 1 g
Protein 6 g
Sodium 144 mg
Potassium 235 mg