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Warm Broccoli Spinach Dip

Warm Broccoli Spinach Dip
“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!”
12 ServingsPrep: 15 min. Bake: 20 min.

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.
© Taste of Home 2013

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Warm Broccoli Spinach Dip (continued)

Nutrition 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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
© Taste of Home 2013