"Healthified" Spinach Dip with Artichokes
Recipe from
Betty Crocker
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.
Servings:
10 servings (1/4 cup each)
Prep Time:
15 mins
Total Time:
45 mins
Ingredients
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4 cupslightly packed fresh baby spinach leaves (4 oz)see savings
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1 package (8 oz)1/3-less-fat cream cheese (Neufchatel), softenedsee savings
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1/4 cupreduced-fat mayonnaisesee savings
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4 tablespoonsshredded Parmesan cheese (1 oz)see savings
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1/4 cupfat-free (skim) milksee savings
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2cloves garlic, finely choppedsee savings
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1 teaspoondried basil leavessee savings
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1 can (14 oz)artichoke hearts, drained, choppedsee savings
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Baguette slices, if desiredsee savings
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Assorted raw vegetables, if desiredsee savings
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Directions
1.
Heat oven to 350 degrees 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.
Tip:
High Altitude (3500-6500 ft): No change.
Nutrition information
Per serving: Calories 120 (Calories from Fat 70); Total Fat 8g (Saturated Fat 4g, Trans Fat 0g); Cholesterol 20mg; Sodium 280mg; Total Carbohydrate 6g (Dietary Fiber 2g, Sugars 1g); Protein 5g. Daily Values: Vitamin A 30%; Vitamin C 6%; Calcium 8%; Iron 4%. Exchanges: 0 Starch; 0 Other Carbohydrate; 1 Vegetable; 1/2 High-Fat Meat. Carbohydrate Choices: 1/2.
Percent Daily Values are based on a 2,000 calorie diet
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