“Healthifi ed” Spinach Dip with Artichokes

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.

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Baked Spinach-Artichoke Dip

Prep Time: 10 Minutes
Start to Finish: 30 Minutes
Servings: 24
 1 cup mayonnaise or salad dressing
 1 cup freshly grated Parmesan cheese
 1 can (14 oz) Progresso® artichoke hearts, drained, coarsely chopped
 1 box (9 oz) Green Giant® frozen chopped spinach, thawed, squeezed to drain
 ½ cup chopped red bell pepper
 ¼ cup shredded Monterey Jack or mozzarella cheese (1 oz) Toasted baguette slices or assorted crackers
1 Heat oven to 350°F. In large bowl, mix mayonnaise and Parmesan cheese. Stir in artichokes, spinach and bell pepper.
2 Spoon mixture into 1-quart casserole. Sprinkle with Monterey Jack cheese.
3 Cover; bake 20 minutes or until cheese is melted. Serve warm with baguette slices or crackers.
 PER SERVING (2 TABLESPOONS DIP): Calories 100; Total Fat 9g (Saturated Fat 2g); Sodium 170mg; Total Carbohydrate 3g (Dietary Fiber 1g); Protein 2g

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