Artichoke Spinach Dip - Skinny Version Recipe

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
2 garlic cloves, minced
1/4 cup freshly grated Parmesan
1/2 teaspoon freshly grated lemon zest
1/2 teaspoon fresh thyme leaves
1 teaspoon kosher salt
1 tablespoon extra-virgin olive oil
1 1/2 cups part-skim ricotta cheese (about 12 ounces)
Pinch cayenne
Vegetable cooking spray

Serving suggestion: Dip with strips of yellow or red bell pepper, and endive.

Description

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