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22

Skinny Spinach Dip with Artichokes

Prep 15 min
Total 45 min
Servings 10

50% less fat • 50% less sat fat • 36% fewer calories than the original recipe. Make a dip that boasts more spinach for an extra punch of vitamins. MORE+ LESS-

By Betty Crocker Kitchens

November 2, 2016

Ingredients

cups lightly packed fresh baby spinach leaves (4 oz)

package (8 oz) 1/3-less-fat cream cheese (Neufchâtel), softened

1/4

cup reduced-fat mayonnaise

tablespoons shredded Parmesan cheese (1 oz)

1/4

cup fat-free (skim) milk

cloves garlic, finely chopped

teaspoon dried basil leaves

can (14 oz) artichoke hearts, drained, chopped

Baguette slices, if desired

Assorted raw vegetables, if desired

Steps

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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.