Artichoke and Spinach Dip (Lite)

By urbcindy

2 T = 2 points;60 cal.;4.5 gm fat; 200 mg sodium; <1 gm fiber

Ingredients

• 14 oz can artichoke hearts, drained and finely chopped
• 10 oz pkg frozen chopped spinach, thawed and drained
• 3/4 C grated Parmesian
• 3/4 C lite mayo
• 1/2 C 2% shredded Mozarella
• 1/2 tsp garlic powder
• Cut up veggies or low fat crackers

Preparation

Step 1

- Mix all ingredients until well blended; spoon into 9 in. pie plate or shallow baking dish
- Bake 20 min at 350 until heated through
- Serve with crasckers and/or veggies