Spinach Artichoke Spread

Name: Spinach Artichoke Spread
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 cups.
Ingredients: 1 package (8 ounces) reduced-fat cream cheese, softened; 1 cup reduced-fat sour cream; 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry; 1 package (8 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

"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.

Ingredients

1 package (8 ounces) reduced-fat cream cheese, softened
1 cup reduced-fat sour cream
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 package (8 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.

Nutrition Facts

1/4 cup: 49 calories, 3g fat (0 saturated fat), 10mg cholesterol, 82mg sodium, 3g carbohydrate (0 sugars, 2g fiber), 3g protein. Diabetic Exchanges: 1 vegetable, 1/2 fat.

Originally published as Spinach Artichoke Spread in Quick Cooking November/December 2000