Artichoke Spinach Dip Slimmed Down Recipe

• 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

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.
2. Set aside to drain.
3. In a food processor, pulse the bread to make medium-textured crumbs.
4. Transfer crumbs to a small bowl and set aside.
5. Put the ricotta, zest, thyme, 3/4 tsp.
6. salt, and cayenne in the processor and pulse till smooth.
7. Add in the artichokes, spinach, and Parmesan; pulse till proportionately mixed but chunky.
8. Spray a 4-c. gratin dish with vegetable cooking spray.
9. Transfer the artichoke-spinach mix to the dish.
10. Heat the extra virgin olive oil in a medium skillet over medium heat.
11. Add in the garlic, cook till aromatic and lightly toasted, about 1 minute.
12. Stir in the bread crumbs and the remaining 1/4 tsp.
13. salt, cook another minute.
14. Spread the crumbs over the artichoke-spinach mix.
15. Bake the dip till browned and warmed through, about 45 min.
16. Serve hot.
17. 8 (1/2 c.) servings
18. Tips:Use lemon zest instead of lemon juice to add in zing to vegetables - it will not turn them brown
19. Frzn artichoke hearts have less than half the calories of the marinated bottled kind.

frzn spinach, bread, ricotta cheese, lemon zest, thyme, kosher salt, cayenne, freshly grated parmesan vegetable cooking spray, extravirgin extra virgin olive oil, garlic

Taken from cookeatshare.com/recipes/artichoke-spinach-dip-slimmed-down-69902 (may not work)