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Spinach Artichoke Dip*

1 jar artichoke hearts
2 cups spinach
1/4 cup parmesan cheese, grated
1 cup ricotta cheese
1 Tbsp fresh lemon juice
2 tsp Kosher salt
1/2 tsp ground black pepper

Wilt spinach in a microwave oven on high heat for about a minute. Drain artichoke hearts and mix with wilted spinach and remaining ingredients in a food processor. Puree mixture to a smooth dip. Eat with celery boats, steamed asparagus, green beans or broccoli florets.

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