Spinach Artichoke Dip


    • 1 Jar Artichoke Hearts
    • 2 Cups Spinach
    • 1/4 Cup Parmesan Cheese - Grated
    • 1 Cup Ricotta Cheese
    • 1 Tbs. Fresh Lemon Juice
    • 2 Tsp. Kosher Salt
    • 1/2 Tsp. Ground Black Pepper


Wilt spinach in a microwave oven on high heat for about a minute. Drain artichoke hearts and mix with wilted spinach and remaining ingredients in a food processor. Puree mixture to a smooth dip. Eat with celery boats, steamed asparagus, green beans or broccoli florets.

South Beach Diet - Phase 1 (2005)