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Spinach-Artichoke Dip

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Ingredients

1 can (14 ounces) artichoke hearts in water, rinsed, drained, and coarsely chopped

4 ounces 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

1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry

Raw vegetables, such as bell-pepper wedges, carrot slices, and cauliflower florets, for dipping

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