Artichoke Spinach Dip - Slimmed
From Food Network Kitchens 


 Recipe Summary 
 Prep Time: 15 minutes  - Cook Time: 45 minutes 
 Yield: 8 (1/2 cup) servings

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 
Serving suggestion: Strips of yellow or red bell pepper, and endive

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.