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Warm Broccoli Spinach Dip Recipe

“A few added ingredients changed a traditional creamy spinach dip into something a little spicier and more exciting,” says Deborah Williams in Peoria, Arizona. “It’s always a hit when I take it to gatherings!”

This recipe is:

Healthy

Diabetic Friendly

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Warm Broccoli Spinach Dip Recipe

Prep: 15 min. Bake: 20 min.

Yield: 12 Servings

15 20 35

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

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.
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.

Nutritional Facts 1/4 cup (calculated without chips or vegetables) equals 118 calories, 9 g fat (4 g saturated fat), 19 mg cholesterol, 358 mg sodium, 4 g carbohydrate, trace fiber, 5 g protein. Diabetic Exchanges: 2 fat, 1 vegetable.

Originally published as Warm Broccoli Spinach Dip in Light & Tasty December/January 2007, p21