Cold Spinach and Artichoke Dip

• (14 ounce) can water-packed artichoke hearts, rinsed, drained, and coarsely chopped1 1
• ounces reduced-fat cream cheese↗4 4
• cup plus 1 tablespoon grated parmesan cheese1⁄4 1⁄4
• tablespoon fresh lemon juice↗1 1
• small garlic clove, chopped↗1 1
• teaspoon cayenne pepper↗1⁄8 1⁄8
• scallions, sliced↗2 2
• (10 ounce) package frozen chopped spinach, thawed and squeezed dry1 1

Step-by-step instructions

1. 1

   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.

2. 2

   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, and serve dip with raw vegetables.