The Not So Skinny Cook

This dip is a crowd pleaser, and tastes like it takes a lot more work than it actually does. In truth it is very easy and takes less than 30 minutes to make from start to finish. I like to make it slightly spicy, but you can always cut out the jalapeno for a mild dip or add more to up the heat. I also use full fat ricotta and cream cheese, though I suppose for a lower fat version you could use low-fat cream cheese and ricotta. Serve this with fresh French bread.

Spinach Artichoke Dip

Makes enough for an appetizer for about 12 people, can be easily halved.

Ingredients

• 1 package cream cheese
• 1 15 oz container of ricotta cheese
• 2 cups grated parmesan
• 2 cans artichoke hearts
• 2 cups spinach
• 1 red pepper
• 2 jalapeno
• 1.5 Tablespoon Olive Oil
• salt and pepper

Directions

1. Quarter red pepper and brush with oil, brush whole jalapeno with oil as well, put under broiler until skin is blistered, about 10 min.
2. Roughly chop spinach and artichoke hearts, add to a large bowl. Mix in cream cheese, ricotta cheese, 1.5 cups of the parmesan. Salt and pepper to taste.
3. Finely dice the jalapeno, if you want a milder dip discard the seeds, for a spicer dip leave them in. Add jalapeno to the mixture and stir in well.
4. Transfer mixture to your baking dish. Sprinkle remaining parmesan over the dip. Cut red pepper into strips and arrange on top. Drizzle olive oil on top for some added taste.
5. Broil until cheese is bubbly, and browned in places, about 12 minutes. Serve with slices of french bread