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Artichoke Spinach Dip




Source of Recipe


foodtv.com






List of Ingredients



• 9 oz box frozen artichoke hearts, thawed
  
• 5 oz frozen spinach, thawed (about 1/2 cup)
  
• 2 slices fresh white sandwich bread, crusts trimmed
  
• 1 1/2 cups part-skim ricotta cheese
  
• 1/2 tsp freshly grated lemon zest
  
• 1/2 tsp fresh thyme leaves
  
• 1 tsp kosher salt
  
• pinch cayenne
  
• 1/4 cup freshly grated Parmesan cheese
  
• vegetable cooking spray
  
• 1 T extra-virgin olive oil
  
• 2 garlic cloves, minced
  






Instructions



1. Preheat oven to 350 degrees.
   
2. 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.
   
3. In a food processor, pulse the bread to make medium-textured crumbs. Transfer crumbs to a small bowl and set aside.
   
4. Put the ricotta, zest, thyme, 3/4 tsp salt, and cayenne in the processor and pulse until smooth. Add the artichokes, spinach, and Parmesan; pulse until evenly mixed but chunky.
   
5. Spray a 4-cup gratin dish with vegetable spray cooking spray. Transfer the artichoke-spinach mixture to the dish.
   
6. 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 tsp 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.
   






Final Comments


Yield: 8 servings