- prep: 25 min
- cook: 0 hr
- total: 25 min
Summary
A classic dip gets a wake-up call when fresh broccoli florets are swapped in for canned artichokes. And since this version is served at room temperature, you don't even have to turn on the oven!
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon minced garlic (from 1 clove)
- 12 ounces small broccoli florets (about 5 cups)
- Kosher salt and freshly ground pepper
- 4 packed cups baby spinach leaves
- 1 cup whole-milk ricotta
- 2 teaspoons finely grated lemon zest, plus 3 tablespoons fresh lemon juice
- 2 tablespoons shredded fresh basil
- 1/4 cup grated Parmesan
- Rye crispbread, for serving
Instructions
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Tags
Nutrition
Nutritional Info

- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 356 % Daily Value *
- Total Fat: 26 g 40.18%
- Saturated Fat: 13 g 63.9%
- Trans Fat: 0 g %
- Cholesterol: 72 mg 23.95%
- Sodium: 371 mg 15.47%
- Calcium: 451 mg 45.13%
- Potassium: 151 mg 4.33%
- Magnesium: 0 mg 0%
- Iron: 4 mg 22.86%
- Zinc: 0 mg 0%
- Total Carbohydrate: 9 g %
- Dietary Fiber: 3 g 11.5%
- Sugar: 0 g
- Protein: 19 g
- Alcohol: 0 g
- Omega 3 Fatty Acid: 0 g
- Omega 6 Fatty Acid: 1 g
- Vitamin A 159.67%
- Vitamin C 57.63%
- Vitamin D 3.63%
- * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Diabetes Exchanges
- Exchange - Fat4
- Exchange - Fruit0
- Exchange - NonFat Milk0
- Exchange - Other Carbs0
- Exchange - Starch0
- Exchange - Vegetables1
- Exchange - Lean Meat2
- Exchange - Alcohol0
MyPlate Info
- MyPlate - Grain Total0 oz-eq
- MyPlate - Vegetable Total1 c
- MyPlate - Fruit0 c
- MyPlate - Dairy1 c
- MyPlate - Protein Total0 oz-eq