Parmesan Spinach and Artichoke Dip



4 C. Fresh Baby Spinach Leaves, lightly packed (4 oz.)

8 oz. Cream Cheese, softened (1/3 Less Fat - Neufchatel)

1/4 C. Reduced Fat Mayo

4 Tbsp. Shredded Parmesan Cheese

1/4 C. Reduced Fat Milk

2 Cloves Garlic, finely chopped

1 Tsp. Dried Basil

14 oz. Artichoke Hearts, drained and chopped

Place spinach in a microwavable dish with 1/4 C. water, cover and microwave on high for 2 minutes. Drain well and pat dry with paper towels to remove excess water. Chop Spinach.

In a large bowl, beat cream cheese with a spoon until smooth. Mix in mayo, 3 tbsp. parmesan cheese, milk, garlic and basil until well blended. Gently stir in spinach and artichokes. Spread evenly in a medium sized baking dish and sprinkle with the remaining cheese.

Bake 20-25 minutes on 350 degrees. Serve with baguette slices or raw vegetables.

This recipe is from http://www.eatbetteramerica.com/