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Spinach Artichoke Spread Recipe

"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.

This recipe is:

Healthy

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16 Servings
Prep: 15 min. Bake: 20 min.

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 (9 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

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.
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.

Nutritional Analysis: One 1/4-cup serving (calculated without crackers) equals 49 calories, 3 g fat (0 saturated fat), 10 mg cholesterol, 82 mg sodium, 3 g carbohydrate, 2 g fiber, 3 g protein. Diabetic Exchanges: 1 vegetable, 1/2 fat.

Spinach Artichoke Spread published in Quick Cooking November/December 2000, p15