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Spinach-Artichoke Dip

Spinach-Artichoke Dip

We lightened this classic dip without sacrificing flavor.

Everyday Food, January 2008 http://www.marthastewart.com/337152/spinach-artichoke-dip
3.44872
Rated
68.9744100(79)79
  • Prep Time 20 minutes
  • Total Time 20 minutes
  • Yield Serves 8

Ingredients

    • 1 can (14 ounces) artichoke hearts in water, rinsed, drained, and coarsely chopped
    • 4 ounces reduced-fat bar cream cheese
    • 1/4 cup plus 1 tablespoon grated Parmesan
    • 1 tablespoon fresh lemon juice
    • 1 small garlic clove, chopped
    • 1/8 teaspoon cayenne pepper
    • 2 scallions, sliced
    • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
    • Raw vegetables, such as bell-pepper wedges, carrot slices, and cauliflower florets, for dipping

Directions

  1. 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.
  2. 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.

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