Baked Spinach And Artichoke Spread (1 point)

[LSue]

"Few to Lose"

Linda

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* Exported from MasterCook *

Baked Spinach And Artichoke Spread (1 point)

Recipe By :Secrets of Fat-Free Italian Cooking, Sandra Woodruff, RD
Serving Size : 24 Preparation Time :0:00
Categories : Hors d'Oeuvres- Dips, Spreads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
10 ounces frozen chopped spinach -- thawed and squeezed
-- dry
14 ounces artichoke hearts -- (canned)*, drained &
-- chopped
1/2 cup 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.

1. Place spinach, artichoke hearts, mayonnaise, mustard and 1/4 cup plus 1 tablespoon of Parmesan in medium-sized bowl, and stir to mix well.

2. Coat a 1-quart casserole dish with nonstick cooking spray, and spread the mixture evenly in the dish. Sprinkle the remaining 2 tablespoons of Parmensan over the top.

3. 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.

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[Clairew9x]

This sound really good. Can you tell me about how much a serving would be in teaspoons or tablespoons?

[LSue]

Surely.. http://www.healthdiscovery.net/ubb/smile.gif

Instead of using 24 servings, I would do it this way:

We know the yield is 2- 1/2 cups.

16 T= 1 cup

40 T= 2 1/2 cups

Therefore, this recipe should make 40
(1 T each) servings.

Enjoy,
Linda