A classic dip gets a wake-up call when fresh broccoli florets are swapped in for canned artichokes. And since this version is served at room temperature, you don't even have to turn on the oven!
Heat oil in a large skillet over medium. Saute garlic until fragrant, about 30 seconds. Add broccoli, a pinch of salt, and 2 tablespoons water; toss to combine and cook, covered, until broccoli is bright green and tender, 6 to 8 minutes. Add spinach to skillet, cover, and cook until just wilted, about 1 minute. Transfer vegetables to a colander set over a plate. Let cool completely, then press out excess liquid with a spoon.
Coarsely chop broccoli and spinach, then add to a bowl with ricotta, lemon zest and juice, basil, and Parmesan.
Stir to combine; season with salt and pepper. Serve at room temperature with rye crispbread, or store in refrigerator, covered, up to 3 days.