Hot Artichoke Spinach Dip Print Email

2 white bread slices
1 and half cup ricotta cheese
1 oz heavy whipping cream
5 oz frozen spinach, drained
1 TBS extra virgin olive oil
2 garlic cloves, minced
Quarter cup parmesan cheese, grated
Quarter cup pecorino romano cheese, grated
9 oz artichoke hearts, drained
1 tsp kosher salt
1 pinch cayenne pepper
Half tsp lemon zest
Half tsp fresh thyme, chopped

Preheat the oven to 350 degrees F. Drain the artichoke hearts and spinach in a colander, pressing with the back of a large spoon to remove excess liquid. Set aside to drain.

In a food processor, pulse the bread to make medium-textured crumbs. Transfer crumbs to a small bowl and set aside.

Put the ricotta, cream, zest, thyme, 3/4 teaspoon salt, and cayenne in the processor and pulse until smooth.

Add the artichokes, spinach, and Parmesan; pulse until evenly mixed but chunky. Spray a 4-cup baking dish with vegetable cooking spray. Transfer the artichoke-spinach mixture to the dish.

Heat the olive oil in a medium skillet over medium heat. Add the garlic, cook until aromatic and lightly toasted, about 1 minute. Stir in the bread crumbs and the remaining 1/4 teaspoon salt, cook another minute.

Spread the crumbs over the artichoke-spinach mixture. Bake the dip until browned and warmed through, about 45 minutes. Serve warm with Pita chips or Tony's homemade crostini.

Serves 8.

Prepared by Christopher DeJohn