Paula Deen's Hot Spinach-Artichoke Dip in a New Light
INGREDIENTS
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1 (10-ounce) package frozen chopped spinach
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1/4 cup shredded reduced-fat Pepper Jack cheese
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1 cup freshly grated imported Parmesan cheese, preferably Parmigiano-Reggiano
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2 (14-ounce) cans artichoke hearts packed in water, rinsed and drained
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1/2 cup light mayonnaise
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1/2 cup fat-free ricotta cheese
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2 tsp fresh lemon juice
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1/4 tsp ground red pepper
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Vegetable dippers such as strips of bell pepper, carrot sticks, celery sticks, endive spears, or whole-wheat bagel or pita chips
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