Recipes

GETTING DIPPY WEEK: SPINACH-ARTICHOKE DIP

You might be planning to have friends over to watch a little ball, depending on how things went with your bracket. Either way, who doesn't love a good dip? This week, we'll share recipes that'll make you the most famous dip master on the block. Today's comes from Martha Stewart's website.

INGREDIENTS

1 can (14 oz.) artichoke hearts in water, rinsed, drained, and coarsely chopped

4 oz. reduced-fat bar cream cheese

1/4 cup plus 1 tablespoon grated Parmesan

1 tablespoon fresh lemon juice

1 small garlic clove, chopped

1/8 teaspoon cayenne pepper

2 scallions, sliced

1 package (10 oz.) frozen chopped spinach, thawed and squeezed dry

Raw vegetables, such as bell-pepper wedges, carrot slices, and cauliflower florets, for dipping



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.

  Comments