Canned artichokes, lemon zest, and parsley combined with a cheese trifecta of Ricotta, Swiss, and Parmesan make this surprisingly light, cheesy artichoke pie. It only takes 30 minutes to assemble and less than an hour in the oven!
When I was out for a friend’s birthday recently, we ordered some spinach artichoke dip for the table. The dip was warm and creamy—and a great accompaniment for the crispy tortilla chips that came with it. It was devoured within minutes.