This is so easy and delicious. I always seem to make this during Thanksgiving so I have posted it now. This is good anytime of the year and great for entertaining with. I serve with veggies (see Below) and whole-wheat crackers.
Makes 2 cups
2 cups spinach
1 jar (6 oz) artichoke hearts, drained
1/4 cup freshly grated Parmesan cheese
1 cup part-skim ricotta cheese
1 tbs fresh lemon juice
1/2 tsp freshly ground pepper
1/4 cup pine nuts, toasted
1. Wash spinach. Heat med. skillet over med. heat. Add spinach and cook until wilted, 1 to 2 mins.
2. Combine artichoke hearts, wilted spinach, Parm cheese, ricotta cheese, lemon juice, salt, and pepper in food processor. Puree mixture until smooth, then transfer to serving bowl.
3. Toast pine nuts briefly in a sauce pan, then add them to the mixture and pulse until combined.
4. Serve with crackers, endive, celery, blanced asparagus, green beans, carrots, or broccoli.
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