Artichoke Spinach Dip

• 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

1. Serving suggestion: Strips of yellow or red bell pepper, and endive
2. 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.
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 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.
5. 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.
6. Tips:
7. -- Use lemon zest instead of lemon juice to add zing to vegetables - it won't turn them brown
8. -- Frozen artichoke hearts have less than half the calories of the marinated bottled kind.

frozen artichoke hearts, frozen spinach, white sandwich bread, ricotta cheese, freshly grated lemon zest, thyme, kosher salt, cayenne, freshly grated parmesan, vegetable cooking spray, extravirgin olive oil, garlic

Taken from www.epicurious.com/recipes/member/views/artichoke-spinach-dip-50114922 (may not work)