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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 16 |
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This baked spinach and artichoke blend makes a great appetizer for any occasion, remarks Nancy Farmer of Jordan, Arkansas. Serve it warm from the oven with reduced-fat crackers. Ingredients:
1 package (8 ounces) reduced-fat cream cheese, softened |
1 cup (8 ounces) reduced-fat sour cream |
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry |
1 package (8 ounces) frozen artichoke hearts, thawed, drained and chopped |
2 teaspoons lemon juice |
1/2 teaspoon salt-free seasoning blend |
1/2 teaspoon pepper |
reduced-fat crackers |
Directions:
1. In a large bowl, beat cream cheese and sour cream until smooth. Stir in spinach and artichokes. Add the lemon juice, seasoning blend and pepper.
2. Transfer to a 9-in. pie plate coated with cooking spray. Bake at 350° for 20-30 minutes or until mixture bubbles around the edges. Serve warm with crackers. Yield: 4 cups.
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