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.
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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