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Ingredientes
- 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
Direcciones
- 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 tsp. salt, and cayenne in the processor and pulse till smooth. Add in the artichokes, spinach, and Parmesan; pulse till proportionately mixed but chunky.
- Spray a 4-c. gratin dish with vegetable cooking spray.
- Transfer the artichoke-spinach mix to the dish.
- Heat the extra virgin olive oil in a medium skillet over medium heat.
- 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 (1/2 c.) servings
- Tips:Use lemon zest instead of lemon juice to add in zing to vegetables - it will not turn them brown
- Frzn artichoke hearts have less than half the calories of the marinated bottled kind.
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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% |
