Baked Spinach And Artichoke Spread

* Exported from MasterCook *

Baked Spinach And Artichoke Spread

Recipe By : Secrets of Fat-Free Italian Cooking, Sandra Woodruff, RD
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers Low-Fat

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
10 ounces frozen chopped spinach -- thawed and squeezed
-- dry
14 ounces artichoke hearts -- (canned)* -- drained and
-- chopped
1/2 nonfat mayonnaise
-- (or reduced - fat
mayonnaise)
2 tablespoons Dijon mustard
1/4 cup grated Parmesan cheese -- plus 1 tablespoon
2 tablespoons grated Parmesan cheese -- for garnish

*OR 9 ounces frozen artichoke hearts
Note: Don't use nonfat Parmesan in this dish. Yield: 2-1/2 cups.

Place spinach, artichoke hearts, mayonnaise, mustard and 1/4 cup plus 1
tablespoon of Parmesan in medium-sized bowl, and stir to mix well. Coat
a
1-quart casserole dish with nonstick cooking spray, and spread the
mixture
evenly in the dish. Sprinkle the remaining 2 tablespoons of Parmesan
over the
top. Cover with aluminum foil, and bake at 350 degrees for 25 minutes,
or until
mixture is heated through. Remove foil, and bake for 5 additional
minutes, or
until top is lightly browned. Serve hot, accompanied by a loaf of
Italian
bread.

Nutr (per tablespoon): Calories 12, Carbs 1.3 g, Chol 1 mg., fat: 0.4 g.
Brenda Adams <adamsfmle@sprintmail.com>;



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