Healthified Spinach Dip with Artichokes

Healthified Spinach Dip with Artichokes

Healthified Spinach Dip with Artichokes
Provided by:
total prep

Ingredients

  • 4 cups fresh baby spinach leaves, slightly packed (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

Directions

  • Heat oven to 350°F. Spray 1-quart shallow glass baking dish or 9-inch glass pie plate with cooking spray.
  • 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.
  • 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.
  • Bake 20 to 25 minutes or until heated through. Serve with baguette slices or raw vegetables.

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