Spinach Artichoke 3-Cheese Dip

2.5 cups fresh baby spinach, shredded
1 teaspoon olive oil
3 cloves garlic, minced
1 cup Low Fat Ricotta Cheese
1 pkg low fat cream cheese
1.5 cups chopped artichokce hearts
1 cup shredded parmesan cheese
salt and pepper to taste
lemon juice or lemmon pepper (optional)

In a skillet, saute minced garlic 3-4 minutes over medium heat. Do not brown. Add washed shreds of baby spinach and saute only until wlited but still a bright green (about 2 minutes) stirring to cook evenly. Remove pan from heat and stir in ricotta cheese and cream cheese, mixing well. Add artichoke hearts. Use artichoke hearts from a jar, drained well, or frozen if available. If using fresh artichoke hearts, stem until tender before using. Stir in salt and pepper to taste.

Spread mixture in a shallow baking dish and sprinkle a thin layer of shredded parmesan cheese.

Set baking dish on the center shelf of the oven and set oven to broil. Bake until cheese has melted and top is bubbly with lightly browned edges. Remove and allow to cool.

Serve with sliced chips, vegetables, crackers, toasted crusty bread rounds or fingers.

Varioation: Sprinkle with lemon pepper and/or lemon juice before adding the layer of cheese for an extra zesty flavor.

Number of Servings: 8

Recipe submitted by SparkPeople user SUZKELLEY.