Prep Time: 20 Minutes
Start to Finish: 45 Minutes
Servings: 10
4 cups lightly packed fresh baby spinach
leaves (4 oz)
1 package (8 oz) 1⁄3-less-fat cream cheese
(Neufchâtel), softened
¼ cup reduced-fat mayonnaise
¼ cup shredded Parmesan cheese (1 oz)
¼ cup fat-free (skim) milk
2 cloves garlic, finely chopped
1 teaspoon dried basil leaves
1 can (14 oz) Progresso® artichoke hearts,
drained, coarsely chopped
Toasted baguette slices
1 Heat oven to 350°F. Spray 1-quart shallow
glass baking dish or 9-inch glass pie plate with
cooking spray.
2 In 2-quart microwavable casserole, place spinach
and ¼ cup water. Cover; microwave on High
2 minutes. Drain well, pressing spinach with paper
towels to remove excess liquid. Chop spinach.
3 In large bowl, beat cream cheese with spoon until
smooth. Beat in mayonnaise, 3 tablespoons 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
1 tablespoon Parmesan cheese.
4 Bake uncovered 20 to 25 minutes or until
thoroughly heated. Serve with baguette slices.
PER SERVING (2 TABLESPOONS DIP): Calories 60; Total Fat 4g
(Saturated Fat 2g); Sodium 140mg; Total Carbohydrate 3g
(Dietary Fiber 1g); Protein 3g
WE’VE REPLACED INGREDIENTS WITH GREAT-TASTING
ALTERNATIVES TO CREATE BETTER-FOR-YOU RECIPES
THAT ARE JUST AS YUMMY. THIS VERSION HAS 50% LESS
FAT AND 36% FEWER CALORIES THAN THE ORIGINAL.
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