Ingredients
1 can (14 ounces) artichoke hearts in water, rinsed, drained, and coarsely chopped
4 ounces 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 ounces) frozen chopped spinach, thawed and squeezed dry
Raw vegetables, such as bell-pepper wedges, carrot slices, and cauliflower florets, for dipping
Preparation
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.
