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Receta Artichoke Spinach Dip Slimmed Down
by Global Cookbook

Artichoke Spinach Dip Slimmed Down
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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

  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.