Prep time: 10 min
Total time: 30 min
1 can (14 oz) artichoke hearts, drained, finely chopped
1 pkg. (10 oz) frozen chopped spinach, thawed, drained
½ cup grated parmesan cheese
¼ cup canola light mayonnaise
½ cup shredded 75% reduced fat Cabot cheese
½ tsp garlic powder
Preheat oven to 350. Mix all ingredients until well blended.
Spoon mixture into a 9 inch pie plate or quiche dish.
Bake uncovered for 20 minutes or until heated through and slightly browned on top. Serve with assorted cut-up fresh vegetables or whole grain crackers.
Most hot dips can be assembled in advance. Cover and refrigerate up to 24 hours. Bake, uncovered, as directed just before guests arrive, increasing the baking time by 5-10 minutes to ensure that the dip is heated through.
Judy Caplan is a registered dietitian with a private practice in preventive health in Reston, VA. Her children’s book, Gobey Gets Full – Good Nutrition in a Nutshell, is now available. Visit www.gobefull.com for more information about Judy and her company, Nutrition Ammunition.
