* 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 ; - - - - - - - - - - - - - - - - - -