St. John's- Spinach Artichoke Dip- December 13, 2011


4 cups fresh baby spinach leaves, slightly packed (4 oz.)

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

1/4 cup reduced-fat mayonnaise

4 tablespoons shredded Parmesan cheese

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

Heat oven to 350 degrees F.  Spray one-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 for 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 Parmesan, 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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