Warm Broccoli Spinach Dip |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 12 |
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âA few added ingredients changed a traditional creamy spinach dip into something a little spicier and more exciting,â says Deborah Williams in Peoria, Arizona. âItâs always a hit when I take it to gatherings!â Ingredients:
1 package (8 ounces) reduced-fat cream cheese |
1/4 cup mayonnaise |
2 tablespoons fat-free milk |
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped |
5 ounces frozen chopped spinach, thawed and squeezed dry |
8 tablespoons grated parmesan cheese, divided |
1/2 cup frozen chopped broccoli, thawed |
1 garlic clove, minced |
1/2 teaspoon dried basil |
1/4 teaspoon garlic salt |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1/4 cup shredded part-skim mozzarella cheese |
tortilla chips or fresh vegetables |
Directions:
1. In a large bowl, beat the cream cheese, mayonnaise and milk until smooth. Stir in the artichokes, spinach, 6 tablespoons Parmesan cheese, broccoli, garlic, basil, garlic salt, salt and pepper.
2. Transfer to a 9-in. pie plate coated with cooking spray. Sprinkle with mozzarella cheese and remaining Parmesan cheese. Bake, uncovered, at 350° for 20-25 minutes or until cheese is melted. Serve immediately with tortilla chips or vegetables. Yield: 3 cups.
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