Paula Deen's Hot Spinach-Artichoke Dip in a New Light

Recipe creator's name:  dash
Preparation time:  10 minutes
Total time:  30 minutes
Servings:  16
  • 1 (10-ounce) package frozen chopped spinach
  • 1/4 cup shredded reduced-fat Pepper Jack cheese
  • 1 cup freshly grated imported Parmesan cheese, preferably Parmigiano-Reggiano
  • 2 (14-ounce) cans artichoke hearts packed in water, rinsed and drained
  • 1/2 cup light mayonnaise
  • 1/2 cup fat-free ricotta cheese
  • 2 tsp fresh lemon juice
  • 1/4 tsp ground red pepper
  • Vegetable dippers such as strips of bell pepper, carrot sticks, celery sticks, endive spears, or whole-wheat bagel or pita chips<br type="_moz" />

1. Preheat the oven to 350°F. Spray a 1-quart baking dish with nonstick spray.

2. Microwave the spinach according to package directions. Drain, let cool, then squeeze dry. Transfer the spinach to a large bowl.

3. Meanwhile, to make the topping, combine the Pepper Jack cheese and 2 tablespoons of the Parmesan cheese in a small bowl until blended.

4. Pulse the artichoke hearts in a food processor until smooth. Transfer the artichokes to the bowl with the spinach. Stir in the remaining Parmesan cheese, mayonnaise, ricotta, lemon juice, and ground red pepper until well mixed. Scrape into the prepared dish. Sprinkle evenly with the topping.

5. Bake, uncovered, until the filling is hot and the cheese is melted, about 30 minutes.  Serve with the vegetable dippers.