*  Exported from  MasterCook  *
 
                     Baked Spinach And Artichoke Spread
 
 Recipe By     : Secrets of Fat-Free Italian Cooking, Sandra Woodruff, RD
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Appetizers                       Low-Fat
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
   10      ounces        frozen chopped spinach -- thawed and squeezed
                         -- dry
   14      ounces        artichoke hearts -- (canned)* -- drained and
                         -- chopped
      1/2                nonfat mayonnaise
                          -- (or reduced - fat
                         mayonnaise)
    2      tablespoons   Dijon mustard
      1/4  cup           grated Parmesan cheese -- plus 1 tablespoon
    2      tablespoons   grated Parmesan cheese -- for garnish
 
 *OR 9 ounces frozen artichoke hearts
 Note: Don't use nonfat Parmesan in this dish.  Yield: 2-1/2 cups.
 
 Place spinach, artichoke hearts, mayonnaise, mustard and 1/4 cup plus 1 
 tablespoon of Parmesan in medium-sized bowl, and stir to mix well. Coat
 a 
 1-quart casserole dish with nonstick cooking spray, and spread the
 mixture 
 evenly in the dish.  Sprinkle the remaining 2 tablespoons of Parmesan
 over the 
 top. Cover with aluminum foil, and bake at 350 degrees for 25 minutes,
 or until 
 mixture is heated through.  Remove foil, and bake for 5 additional
 minutes, or 
 until top is lightly browned.  Serve hot, accompanied by a loaf of
 Italian 
 bread. 
 
 Nutr (per tablespoon): Calories 12, Carbs 1.3 g, Chol 1 mg., fat: 0.4 g.
 Brenda Adams <adamsfmle@sprintmail.com>;
 
  
 
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