Categories: Snacks

Ingredients

• 4 cups lightly fresh baby spinach leaves (4 oz)
• 1 package of Neufchatel, softened (8 oz)
• 1/4 cup reduced-fat mayo
• 4 tablespoons shredded parmesan cheese (1 oz)
• 1/4 cup skim milk
• 2 cloves garlic; finely chopped
• 1 teaspoon dried basil leaves
• 1 can artichoke hearts, drained, chopped, (14 oz)
• Baguette slices, if desired
• Assorted raw vegetables, if desired

Directions

1. Heat oven to 350 degrees. 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 mayo, 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.

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