Cheesy Spinach and Artichoke Dip

Spinach and Artichoke Dip

• Ready In: 40 mins
• Serves: 22

Ingredients

• 1 (14 ounce) can artichoke hearts, drained, finely chopped
• 1 (10 ounce) package frozen chopped spinach, thawed, well drained
• 3⁄4 cup  grated parmesan cheese
• 3⁄4 cup light mayonnaise
• 1⁄2 cup  2% milk shredded mozzarella cheese
• 1⁄2 teaspoon garlic powder

Directions

1. Heat oven to 350°F.
2. Mix ingredients; spoon into 9-inch quiche dish or pie plate.
3. Bake 20 minutes or until heated through.
4. Serve with Triscuit Reduced Fat Crackers and assorted cut-up fresh vegetables.
5. KITCHEN TIPS:
6. Substitute: 1 envelope (0.7 ounce) Good Seasons Italian Salad Dressing Mix for the garlic powder.
7. Awesome Spinach and Mushroom Dip: Substitute 1 cup chopped mushrooms for the artichokes.
8. Makeover Savings: This made-over version of the popular artichoke dip uses 3/4 cup light mayonnaise instead of regular mayonnaise, and a blend of Parmesan and mozzarella cheeses instead of the 2 cups mozzarella used in the original recipe. These simple tweaks save over 50 calories and 5.5 grams of fat per serving when compared to the traditional spinach and artichoke dip.