| 4 | cups lightly packed fresh baby spinach leaves (4 oz) |
| 1 | package (8 oz) 1/3-less-fat cream cheese (Neufchâtel), softened |
| 1/4 | cup reduced-fat mayonnaise |
| 4 | tablespoons shredded Parmesan cheese (1 oz) |
| 1/4 | cup fat-free (skim) milk |
| 2 | cloves garlic, finely chopped |
| 1 | teaspoon dried basil leaves |
| 1 | can (14 oz) artichoke hearts, drained, chopped |
| Baguette slices, if desired |
| Assorted raw vegetables, if desired |
| 1. | Heat oven to 350°F. Spray 1-quart shallow glass baking dish or 9-inch glass pie plate with cooking spray. |
| 2. | Place spinach in 2-quart microwavable casserole; add 1/4 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 tablespoon cheese. |
| 4. | Bake 20 to 25 minutes or until thoroughly heated. Serve with baguette slices or raw vegetables. |
| No change. |
|
| We've replaced ingredients with great-tasting alternatives to create better-for-you recipes that are just as yummy as the originals. |
|
| A 9-oz box of Green Giant® frozen spinach can be used in place of the fresh spinach. Cook as directed on box and drain well, pressing spinach with paper towels to remove excess liquid. |
Nutrition Information:
120 ( 70); 8g ( 4g, 0g); 20mg; 280mg; 6g ( 2g, 1g); 5g 30%; 6%; 8%; 4% 0 ; 1 ; 1/2 ; 1 1/2