Spinach & Artichoke Dip

Ingredients:

• 1 package (10 oz.) frozen chopped spinach, thawed and squeezed dry
• 1 can (13.75 oz.) artichokes in water, drained
• 1 tbsp. extra-virgin olive oil
• 1/4 tsp. garlic powder
• 3/4 cup part-skim ricotta cheese
• 3/4 tsp. salt
• 1/4 tsp. red pepper flakes
• pinch nutmeg
• 1/2 cup grated aged Asiago or Parmesan cheese

Makes 2 2/3 cups

 

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

 

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Note: This recipe appears in the South Beach Diet Super Quick Cookbook. This is a great way to kick-start your healthy lifestyle or jump back on the bandwagon if you fell off. Spinach or artichoke dip is a popular party dip that is typically made from a lot of mayonnaise. This recipe calls for part-skim ricotta and Asiago cheese. You can use cottage cheese or reduced-fat cream cheese (I prefer Kraft Reduced-Fat Garden Vegetable cream cheese) and your dip will be just a smooth and creamy. Be sure to use canned artichoke hearts in stead of frozen or jarred marinated hearts canned are much more flavorful and are less fat-laden than those in the jar. This dip goes great with raw vegetables such as celery, carrots, fennel, bell peppers, asparagus, cucumber and yellow squash. It also goes great on top of chicken, turkey, pork, beef and even some fish too. As for the olive oil, I highly recommend using Garlic-Infused Olive Oil from the Imperial Olive for a more garlicky flavor. For more information, visit www.TheImperialOlive.com.