Recipes for the Web

Barrington Software Incorporated

Spinach & Artichoke Dip

From the kitchen of HAIL_REDSKINS

servings | 8

estimated POINTS per serving | 3

course | Snacks

Ingredients

14 oz canned artichoke hearts, chopped (not in oil)

8 oz light cream cheese

1/2 cup(s) chopped frozen spinach

1/4 cup(s) fat free mayonnaise

1/2 cup(s) grated parmesan cheese

1 medium garlic clove(s)

1/4 tsp garlic salt

1/2 tsp basil

1/4 cup(s) part-skim mozzarella cheese

Instructions

1. Allow cream cheese to come to room temperature.

2. Cream together mayo, Parmesan and Ramano cheeses, garlic, basil and garlic salt.

3. Make sure spinach is well drained.

4. Add the artichokes and spinach until well blended. Place in a continue until you are ready to

use.

5. Spray pie pan with non-stick cooking spray, pour in dip and top with mozarella.

6. Bake at 350 degrees F for 25 minutes or until top is browned. Serve with toasted bread.

WeightWatchers

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