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Spinach and Artichoke Dip

Makes 2-½ cups

• ½ stick butter
• 1 clove garlic
• 4 ounces cream cheese
• 1 package frozen chopped spinach, thawed and squeezed dry
• ½ teaspoon seasoned salt
• ¼ teaspoon pepper
• ½ cup parmesan cheese
• 1 can artichoke hearts, chopped

Preheat oven to 350 degrees. Melt the butter in a saucepan and saute the garlic. Add the cream cheese and melt, stirring. Add the spinach, salt and pepper. Add most of the parmesan cheese, saving some for the top. Mix in the artichoke hearts. Spread in a baking dish. Sprinkle the top with the rest of the cheese. Bake for 25 minutes.

Per tablespoon: 39 calories, 4 g fat, 10 mg cholesterol, 86 mg sodium, 1 g carbohydrates, 1 g protein, 1 g fiber.

I found a light herb-and-garlic spread and thought that would make the recipe easier. I also prefer to use frozen artichoke hearts to cut down on the salt content, but you can use the canned ones.

The Reduced-fat revision was delicious.

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