Making the perfect Artichoke Spinach Dip – Slimmed should only take approximately 1 hr . It’s considered an Easy level recipe. Below are the ingredients and directions for you to easily follow. The Artichoke Spinach Dip – Slimmed recipe can feed your family for 8 (1/2 cup) servings.
There are many different ways to make this Artichoke Spinach Dip – Slimmed recipe. Once you’re familiar with our recommended ingredients and directions, you can add your own twist to this recipe to make it your own! We’ve also listed potential Cookware items below that might be necessary for this Artichoke Spinach Dip – Slimmed recipe.
Artichoke Spinach Dip – Slimmed Popular Ingredients
- 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
Steps for making Artichoke Spinach Dip – Slimmed
- 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 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.
- 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.
- Serving suggestion: Strips of yellow or red bell pepper, and endive
Popular Categories for this Recipe
- Easy Appetizer
- Appetizer – An hors d’oeuvre (/ɔːr ˈdɜːrv(rə)/ or DURV(-rə); French: hors-d’œuvre (listen)), appetizer or starter is a small dish served before a meal in European cuisine. Some hors d’oeuvres are served cold, others hot. Hors d’oeuvres may be served at the dinner table as a part of the meal, or they may be served before seating, such as at a reception or cocktail party. Formerly, hors d’oeuvres were also served between courses.Typically smaller than a main dish, an hors d’oeuvre is often designed to be eaten by hand.
- Easy Snack Recipes
- Easy Baking
- Healthy Snack
- Healthy – Health, according to the World Health Organization, is “a state of complete physical, mental and social well-being and not merely the absence of disease and infirmity”. A variety of definitions have been used for different purposes over time. Health can be promoted by encouraging healthful activities, such as regular physical exercise and adequate sleep, and by reducing or avoiding unhealthful activities or situations, such as smoking or excessive stress. Some factors affecting health are due to individual choices, such as whether to engage in a high-risk behavior, while others are due to structural causes, such as whether the society is arranged in a way that makes it easier or harder for people to get necessary healthcare services. Still other factors are beyond both individual and group choices, such as genetic disorders.
- Cheese Dip
- Dip – Dip or DIP, may refer to:
- Artichoke Appetizer
- Artichoke – The globe artichoke (Cynara cardunculus var. scolymus), also known by the names French artichoke and green artichoke in the U.S., is a variety of a species of thistle cultivated as a food.The edible portion of the plant consists of the flower buds before the flowers come into bloom. The budding artichoke flower-head is a cluster of many budding small flowers (an inflorescence), together with many bracts, on an edible base. Once the buds bloom, the structure changes to a coarse, barely edible form. Another variety of the same species is the cardoon, a perennial plant native to the Mediterranean region. Both wild forms and cultivated varieties (cultivars) exist.
You might need the following Cookware
In this section we’ve listed Cookware items that might be helpful to make this Artichoke Spinach Dip – Slimmed recipe (or similar recipes). If certain tools or utensils are not applicable, then ignore and choose relevant items.
- Cooking pots
- Frying pan
- Steamers
- Colander
- Skillet
- Knives
- Cutting board
- Grater
- Saucepan
- Stockpot
- Spatula
- Tongs
- Measuring cups
- Wooden Spoon
