Spinach Dip with Artichoke

We lightened this classic dip while keeping it flavourful. Serve with fresh veggies, such as bell-pepper wedges and cauliflower florets.

1 (14 oz) can artichoke hearts in water, rinsed, drained and coarsely chopped
1 (4 oz) pkg cream cheese
¼ cup + 1 Tbsp. Parmesan cheese, freshly grated
1 Tbsp. lemon juice, freshly squeezed
1 clove garlic, chopped
⅛ tsp. ground cayenne pepper
2 scallions, sliced
1 (10 oz) pkg spinach, chopped

To Serve:
raw vegetables, such as bell pepper wedges, carrot slices and cauliflower florets

Place half the artichokes in a food processor; add cream cheese, ¼ cup Parmesan, lemon juice, garlic, cayenne, and 3 Tbsp. 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 Tbsp. Parmesan and serve dip with raw vegetables.

Makes 8 servings.