Artichoke Spinach Dip Slimmed Down Recipe

click to rate
0 votes | 1970 views
Servings: 1

Ingredients

Cost per recipe $4.02 view details
  • 9 ounce box frzn artichoke hearts, thawed
  • 5 ounce frzn spinach, thawed (about 1/2 c.)
  • 2 slc fresh white sandwich bread, crusts trimmed
  • 1 x & 1/2 c. part-skim ricotta cheese (about 12 ounces)
  • 1/2 tsp freshly grated lemon zest
  • 1/2 tsp fresh thyme leaves
  • 1 tsp kosher salt
  • 1 pch cayenne
  • 1/4 c. freshly grated Parmesan Vegetable cooking spray
  • 1 Tbsp. extra-virgin extra virgin olive oil
  • 2 clv garlic, chopped Strips of yellow or possibly 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 tsp. salt, and cayenne in the processor and pulse till smooth. Add in the artichokes, spinach, and Parmesan; pulse till proportionately mixed but chunky.
  4. Spray a 4-c. gratin dish with vegetable cooking spray.
  5. Transfer the artichoke-spinach mix to the dish.
  6. Heat the extra virgin olive oil in a medium skillet over medium heat.
  7. Add in the garlic, cook till 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 mix. Bake the dip till browned and warmed through, about 45 min. Serve hot.
  8. 8 (1/2 c.) servings
  9. Tips:Use lemon zest instead of lemon juice to add in zing to vegetables - it will not turn them brown
  10. Frzn artichoke hearts have less than half the calories of the marinated bottled kind.

Toolbox

Add the recipe to which day?
« Today - Oct 08 »
Today - Oct 08
October 9 - 15
October 16 - 22
October 23 - 29
Please select a day
or Cancel
Loading... Adding to Planner

Languages

Nutrition Facts

Amount Per Recipe %DV
Recipe Size 357g
Calories 503  
Calories from Fat 229 46%
Total Fat 26.01g 33%
Saturated Fat 8.48g 34%
Trans Fat 0.0g  
Cholesterol 25mg 8%
Sodium 3429mg 143%
Potassium 900mg 26%
Total Carbs 46.87g 12%
Dietary Fiber 14.5g 48%
Sugars 4.52g 3%
Protein 25.62g 41%
How good does this recipe look to you?
Click to rate it:
x

Link to Recipe

Embed Recipe 400px wide (preview)

Embed Recipe 300px wide (preview)

Advertisement
Advertisement

Leave a review or comment