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Spinach and Artichoke Dip (Lite or Reduced-Fat)

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.

Makes 2-½ cups

• 4 ounces light herb-and-garlic-flavored cream cheese
• 1/3 cup light mayonnaise
• ½ cup parmesan cheese (divided use)
• 1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
• 1 (12-ounce) package frozen artichoke hearts, thawed and chopped

Spray a small baking dish with nonstick cooking spray; set aside. Preheat the oven to 350 degrees.

In a bowl, mix together the cream cheese, mayonnaise and all but 2 tablespoons of the parmesan cheese. Add the spinach and artichoke hearts, and mix well. Place in the prepared dish. Sprinkle the top with the remaining parmesan cheese. Cover with foil and bake for about 20 minutes, then remove the foil and bake another 5 to 10 minutes to brown the top.

Per tablespoons: 20 calories, 1 g fat, 3 mg cholesterol, 49 mg sodium, 2 g carbohydrates, 1 g protein, 1 g fiber.

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