Healthified Spinach Dip with Artichokes

 

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.