Cold Spinach and Artichoke Dip |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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I've never seen a recipe for a cold dip before. Ingredients:
1 (14 ounce) can water-packed artichoke hearts, rinsed, drained, and coarsely chopped |
4 ounces reduced-fat cream cheese |
1/4 cup plus 1 tablespoon grated parmesan cheese |
1 tablespoon fresh lemon juice |
1 small garlic clove, chopped |
1/8 teaspoon cayenne pepper |
2 scallions, sliced |
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry |
Directions:
1. Place half the artichokes in a food processor; add cream cheese, 1/4 cup Parmesan, lemon juice, garlic, cayenne, and 3 tablespoons water. Process until smooth.
2. Add scallions, remaining artichokes, and spinach; pulse briefly. Transfer mixture to a serving bowl. (To store, refrigerate, up to 2 days.) Top with 1 tablespoon Parmesan, and serve dip with raw vegetables.
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