Ingredients
One (16-ounce) package chopped frozen spinach
One (9-ounce) package frozen artichoke hearts, thawed
8 ounces 1/3 less fat plain cream cheese
8 ounces fat-free plain cream cheese
1/4 teaspoon salt
1/2 cup finely grated Parmesan cheese
1/4 cup plain bread crumbs
1 tablespoon balsamic vinegar
1-1/2 teaspoons garlic powder
1/4 teaspoon freshly ground black pepper
1 cup (8-fl-oz) Homemade Vanilla Glucerna® Shake
Directions
- Preheat the oven to 350 degrees F. Lightly mist a shallow ovenproof dish with nonstick vegetable oil spray.
- Place the spinach in a microwave-safe container. Microwave the spinach on high for 1 to 2 minutes. Allow spinach to cool for several minutes. Place the cooled spinach in several layers of paper towels or a clean cotton towel and squeeze out the water.
- Transfer the spinach to a cutting board and chop finely. Place the artichokes in several layers of paper towels or a clean cotton towel and squeeze out the water. Transfer the artichoke pieces to a cutting board and chop coarsely.
- In the bowl of an electric mixer, combine the cream cheese, salt, Parmesan cheese, bread crumbs, vinegar, garlic powder, and pepper, and mix on medium speed until smooth. Reduce the speed to low and slowly pour in the Glucerna Shake. Add the spinach and artichoke and fold in by hand.
- Spoon the mixture into the prepared pan, cover with parchment paper and then a piece of aluminum foil, and bake for 40 minutes.
- Serve warm with raw vegetables such as zucchini sticks, red pepper strips cut 1-1/2 inches wide, broccoli, and toasted pita chips.
| Serving Size 1/4 cup |
Amount Per Serving |
%DV* |
| |
Total Fat 4.5g |
7% |
| |
Saturated Fat 2.5g |
13% |
| Calories 90 |
Cholesterol 15mg |
5% |
| Calories from Fat 40 |
Sodium 260mg |
14% |
| |
Total Carbohydrate 35g |
2% |
| |
Dietary Fiber 2g |
7% |
| |
Sugars 1g |
|
| |
Protein 7g |
|
| Vitamin A 25% Vitamin C 20% Calcium 15% Iron 4% |
© 2008 Abbott Laboratories