*  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 <[email protected]>;



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