Artichoke-Spinach Dip

Name: Artichoke-Spinach Dip
Yield: makes about 2 cups
Ingredients: 2 lemons; 5 globe artichokes; 2 cups firmly packed baby spinach; 2 tablespoons mayonnaise; 1 small shallot, finely chopped; 1 garlic clove, finely chopped; 3/4 cup part-skim ricotta cheese; Coarse salt and freshly ground black pepper; 1/8 teaspoon cayenne pepper; 1/3 cup plus 2 tablespoons shredded part-skim mozzarella cheese; 1 tablespoon shredded parmesan cheese

January 26, 2012

Fiber-rich artichokes are the base of this vegetable-cheese dip—and their tender leaves stand in as “chips.” The combination of part-skim ricotta and mozzarella cheeses replaces the sour cream in original recipes for this crowd-pleasing party food, resulting in the same creamy texture but less saturated fat.

Recipe notes

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