Shelly's Recipe

GUILT-FREE ARTICHOKE AND SPINACH DIP

Category: Dips - Hot

9-ounce package frozen artichokes, defrosted and drained
9-ounce package frozen spinach, defrosted and drained
1/4 cup freshly grated parmesan cheese, divided
1/4 cup shredded Monterey jack cheese
1/4 cup part-skim ricotta cheese
8 ounces reduced-fat or soy cream cheese
2 tablespoons nondairy or low-fat mayonnaise
1/2 tablespoon lemon juice
1 clove garlic, minced
3/4 teaspoon salt
1/2 teaspoon black pepper
2 dashes Tabasco sauce

Preheat oven to 350 degrees.

Combine all of the ingredients except 2 tablespoons of the parmesan in a large bowl or food processor. Blend or pulse until mostly smooth, but leave some artichoke chunks for texture. Serve with thin slices of baguette, raw vegetables, baked tortilla chips or crackers

If you prefer a hot dip, pour the mixture into an ovenproof dish or casserole. Sprinkle with the remaining parmesan. Bake for 20 minutes, or until heated through and just starting to bubble. Let the dip sit for at least 10 minutes before serving. Serves 6.