Food & Cooking Recipes Appetizers Creamy Broccoli-Spinach Dip Be the first to rate & review! By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on October 26, 2020 Rate PRINT Share Prep Time: 25 mins Total Time: 40 mins Yield: Makes 2 1/2 cups 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! Ingredients 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 ¼ cup grated Parmesan Rye crispbread, for serving Directions Heat oil in a large skillet over medium. Saute garlic until fragrant, about 30 seconds. Add broccoli, a pinch of salt, and 2 tablespoons water; toss to combine and cook, covered, until broccoli is bright green and tender, 6 to 8 minutes. Add spinach to skillet, cover, and cook until just wilted, about 1 minute. Transfer vegetables to a colander set over a plate. Let cool completely, then press out excess liquid with a spoon. Coarsely chop broccoli and spinach, then add to a bowl with ricotta, lemon zest and juice, basil, and Parmesan. Stir to combine; season with salt and pepper. Serve at room temperature with rye crispbread, or store in refrigerator, covered, up to 3 days. Julia Gartland Originally appeared: Martha Stewart Living, November 2017 Rate It PRINT