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Redwood Falls Gazette - Redwood Falls - MN
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Hot Spinach-Artichoke Dip
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Tips on entertaining, new product reviews, simple recipes and more from GateHouse News Service. Learn about nutrition, new and \x34trendy\x34 foods you may see at the market, and food and cooking vocabulary. Take our weekly quiz and get a weekly ...
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Tips on entertaining, new product reviews, simple recipes and more from GateHouse News Service. Learn about nutrition, new and \x34trendy\x34 foods you may see at the market, and food and cooking vocabulary. Take our weekly quiz and get a weekly cookbook review.
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Easy Recipe



HOT SPINACH-ARTICHOKE DIP





  • 1 (10-ounce) package frozen chopped spinach




  • 1/4 cup reduced-fat Pepper Jack cheese, shredded




  • 1 cup imported Parmesan cheese, preferably Parmigiano-Reggiano, freshly grated




  • 2 (14-ounce) cans artichoke hearts packed in water, rinsed and drained




  • 1/2 cup light mayonnaise




  • 1/2 cup fat-free ricotta cheese




  • 2 t fresh lemon juice




  • 1/4 t ground red pepper




  • Vegetable dippers such as strips of bell pepper, carrot and celery sticks, or whole-wheat bagel or pita chips






Preheat oven to 350 F. Spray a 1-quart baking dish with nonstick spray.



Microwave the spinach according to package directions. Drain, let cool, then squeeze dry. Transfer spinach to a large bowl.



Meanwhile, to make the topping, combine Pepper Jack cheese and 2 tablespoons of Parmesan cheese in a small bowl until blended.



Pulse the artichoke hearts in a food processor until smooth. Transfer artichokes to the bowl with the spinach. Stir in remaining Parmesan cheese, mayonnaise, ricotta, lemon juice and ground red pepper until well mixed. Scrape into the prepared dish. Sprinkle evenly with the topping.



Bake, uncovered, until the filling is hot and the cheese is melted, about 30 minutes. Serve with the vegetable dippers.



Makes 16 servings.



— Brandpoint

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