Spinach and Artichoke Dip

By RossanaV

If you’re on Phase 1, enjoy this healthy, creamy dip with crudités or grilled chicken skewers. On Phase 2, serve with baked whole-wheat pita chips. Look for aged Asiago, which is easier to grate, and be sure to buy canned artichoke hearts rather than frozen or jarred marinated hearts (canned are more tender and flavorful than frozen, and far less fat-laden than those in a jar). Serve with Phase 1 veggies such as fennel, asparagus, red bell pepper, yellow squash, and cucumber.

Makes 2 2/3 cups

Nutritional information
Per tablespoon:
20 calories
1 g fat (0.5 g sat)
1 g carbohydrate
1 g protein
0.5 g fiber
69 mg sodium

Ingredients

• 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
• 1 can (13.75 ounces) artichoke hearts in water, drained
• 1 tablespoon extra-virgin olive oil
• 1/4 teaspoon garlic powder
• 3/4 cup part-skim ricotta cheese
• 3/4 teaspoon salt
• 1/4 teaspoon red pepper flakes
• Pinch nutmeg
• 1/2 cup grated aged Asiago cheese or Parmesan cheese

Details

Servings 6
Preparation time 10mins
Cooking time 10mins

Preparation

Step 1

In a food processor, combine the spinach, artichoke hearts, oil, and garlic powder. Pulse until finely chopped. Add the ricotta, salt, red pepper flakes, and nutmeg. Pulse until smooth. Add the Asiago and pulse just until combined.