• prep: 25 min
• cook: 0 hr
• total: 25 min

servings:

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!

• 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

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