December 2006 Cheesy Spinach and Artichoke Dip 1 can (14 oz) artichoke hearts, drained, and finely chopped 1 pkg (10 oz) frozen chopped spinach, thawed and drained 3/4 cup Parmesan Cheese, regular or low fat 3/4 cup Lite mayo 1/2 cup 2% low fat shredded mozzarella cheese 1/2 tsp garlic powder Preheat oven to 350 degrees. Mix all ingredients until well blended. Spoon into 9-inch pie plate or quiche dish. Bake 20 minutes or until heated through. Serve with low fat whole grain crackers, or veggies. Makes 22 servings (2 Tbsp each) About 20 cals, <2 grams fat, 1 1/2 grams protein. Make ahead: Most hot dips can be assembled in advance. Cover and refrigerate up to 24 hours. Bake uncovered as directed just before guests arrive, increasing the baking time by 5-10 minutes to ensure that the dip is heated through. From: Kraft Food and Family magazine. Holiday 2006 www.Kraftfoods.com Archived Recipes Copyright 2002-2006 - Lisa Merrill