Spinach Dip with Artichokes
4 cups lightly packed fresh baby spinach leaves (4 oz)
1 package (8 oz) 1/3-less-fat cream cheese, softened
1/4 cup reduced-fat mayonnaise
4 T shredded Parmesan cheese
1/4 cup fat-free (skim) milk
2 cloves garlic, finely chopped
1 tsp dried basil leaves
1 can (14 oz) artichoke hearts, drained, chopped
Heat oven to 350. Spray 1-quart shallow glass baking dish or 9-inch glass pie plate with cooking spray.
Place spinach in 2-quart microwavable casserole dish; add 1/4 cup water. Cover; microwave on high 2 minutes. Drain well, pressing spinach with paper towel to remove excess liquid. Chop spinach.
In large bowl, beat cream cheese with spoon until smooth. Beat in mayonnaise, 3 T of the Parmesan cheese, the milk, garlic and basil until well blended. Stir in spinach and artichokes. Spread evenly in baking dish. Sprinkle with remaining cheese.
Bake 20 to 25 minutes or until thoroughly heated. Serve with baguette slices or raw vegetables.
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