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    Servings: Not specified

    Directions

    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.

    In a food processor, pulse the bread to make medium-textured crumbs. Transfer crumbs to a small bowl and set aside.

    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. 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.

    Tips: -- 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.

    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

    Parsed from recipe text (no separate ingredient records).