Artichoke-Spinach Dip
- 5 artichokes, tough outer leaves removed, stems and tops of leaves trimmed
- 5 lemons
- 2 cups tightly packed baby spinach
- 2 tablespoons mayonnaise
- 1 tablespoon finely chopped shallot
- 1 garlic clove, finely chopped
- 3/4 cup part-skim ricotta cheese
- 1/4 teaspoon coarse salt
- 1/8 teaspoon cayenne pepper
- Freshly ground pepper
- 1/3 cup plus 2 tablespoons shredded part-skim mozzarella
- 1 tablespoon shredded Parmesan cheese
- 1 whole-wheat baguette (9 ounces), cut on the diagonal into 1/4-inch-thick slices and toasted
- This recipe is vegetarian
- Produce
- Artichokes (5)
- Baby spinach, tightly packed (2 cups)
- Lemons (5)
- Shallot (1 tablespoon)
- Condiments
- Mayonnaise (2 tablespoons)
- Cooking & Baking
- Cayenne pepper (1/8 teaspoon)
- Garlic clove (1)
- Pepper, Freshly ground (1)
- Salt, coarse (1/4 teaspoon)
- Bread & Baked Goods
- Baguette (9 ounces), whole-wheat (1)
- Dairy
- Mozzarella, part-skim (1/2 cup)
- Parmesan cheese (1 tablespoon)
- Ricotta cheese, part-skim (3/4 cup)
Preparation
Read recipe preparation on wholeliving.com
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Recipe Stats
Published January 9, 2010 (3 years ago).
13 people saved this recipe.
