Cold Spinach and Artichoke Dip

Name: Cold Spinach and Artichoke Dip
Prep time: 10 min
Total time: 10 min
Yield: 4 cups
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

Be the first to review this recipe

Recipe by Semra22

This is from the Real Simple website. I've never seen a recipe for a cold dip before.

READY IN: 10mins

YIELD: 4 cups

UNITS: US

INGREDIENTS

Nutrition

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

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.
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.

Submit a Recipe Correction