Hot Spinach Dip

This dip is a low fat rendition of a popular dish offered as an appetizer at many restaurants. Instead of two or more cups of mild cheese, a mere four ounces of a strongly flavored cheese like parmesan are used. In addition, vegetables like spinach, onions and tomatoes bring flavor, texture and moisture to the party without any fat.
  • 4 oz. grated parmesan cheese
  • 2 (8 oz.) pkgs. low fat cream cheese
  • 1 (10 oz.) pkg. frozen chopped spinach -- thawed and thoroughly drained
  • 2 garlic cloves -- minced
  • 3/4 c. finely chopped red onions
  • 1/4 c. evaporated skim milk
  • 2 tomatoes -- finely chopped
  • 2 tsp. seasoned salt -- choose your favorite variety (I like Penzey's Fox Point blend)

Preheat the oven to 400 degrees.

In a mixing bowl, beat the parmesan cheese and cream cheese until smooth. Add the spinach, garlic, onion, evaporated skim milk, tomatoes and salt. Mix well to combine.

Pour into a dish that's been sprayed with cooking spray and bake for 20-25 minutes or until the mixture is hot and bubbly. Serve with pita wedges, small bread rounds or a similar dipper.

  • Yields: about 3 cups
  • Preparation Time: 30 minutes
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