Spinach-Artichoke Dip
14 ounce can artichoke hearts in water, rinsed, drained, & coarsely chopped
4 ounce reduced-fat bar cream cheese
1/4 cup plus 1 tablespoon grated Parmesan
1 tablespoon fresh lemon juice
1 small garlic clove, chopped
1/8 teaspoon cayenne pepper
2 scallions, sliced
10 ounce frozen chopped spinach, thawed and squeezed dry
Place half the artichokes in a food processor; add cream cheese, 1/4 cup Parmesan, lemon juice, garlic, cayenne, and 3 tablespoons water. Process until smooth.
Add scallions, remaining artichokes, and spinach; pulse briefly. Transfer mixture to a serving bowl. (To store, refrigerate, up to 2 days.) Top with 1 tablespoon Parmesan. Serve dip with vegetables.
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