Instructions: 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, 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 gratin 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.

8 (1/2 cup) servings

Tips:
Use lemon zest instead of lemon juice to add zing to vegetables - it wont turn them brown

Frozen artichoke hearts have less than half the calories of the marinated bottled kind.

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