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Spinach-artichoke dip

Servings:
Makes 8 servings
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Ingredients

  • 1 can (14 ounces) artichoke hearts in water, rinsed, drained and coarsely chopped
  • 4 ounce reduced-fat bar cream cheese
  • 1/4 cup plus 1 tablespoon grated parmesan
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon small garlic clove, chopped
  • 1/8 teaspoon cayenne pepper
  • 2 teaspoon scallions, sliced
  • 1 teaspoon package (10 ounces) frozen chopped spinach, thawed and squeezed dry

Preparation

Baking Directions:

Place half the artichokes in a food processor; add cream cheese, 1/4 cup Parmesan, lemon juice, garlic, cayenne and 3 tablespoons water.

Process until smooth.

Add scallions, remaining artichokes and spinach; pulse briefly.

Transfer mixture to a serving bowl.

(To store, refrigerate, up to 2 days.)

Top with 1 tablespoon Parmesan, and serve dip with raw vegetables.