The flavor isn't lost, just some of the calories and fat. Plus, adding more spinach boosts your servings from 8 to 10 and increases the vitamin A. (Maybe now, Pam, it won't disappear as fast.)
1 cup fresh spinach >
4 cups fresh spinach 8 oz cream cheese >
8 oz 1/3-less-fat cream cheese 1/4 cup mayonnaise >
1/4 cup reduced-fat mayonnaise Enjoy the healthified dip, Pam. We bet your family - or guests - won't even notice the difference.
Nutritional Highlights
190 (before)
120 (after)
16 g (before)
8 g (after)
8 g (before)
4 g (after)
15 min |
45 min |
10 servings (1/4 cup each) |
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
1
Heat oven to 350°F. Spray 1-quart shallow glass baking dish or 9-inch glass pie plate with cooking spray.
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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.
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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.
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4
Bake 20 to 25 minutes or until heated through. Serve with baguette slices or raw vegetables.
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Nutritional Information
1 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 Value
Vitamin A 30%; Vitamin C 6%; Calcium 8%; Iron 4%
Exchanges
1 Vegetable, 1/2 High-Fat Meat, 1 Fat
Carbohydrate Choices
1/2
