Dips -- Olive Garden Hot Artichoke-Spinach Dip

Makes 2 1/2 cups

1/2 cup frozen, chopped spinach, thawed

1 cup chopped artichoke hearts (canned or frozen and thawed)

8 ounces cream cheese (you can use low-fat)

1/2 cup grated Parmesan cheese

1/2 teaspoon crushed red-pepper flakes

1/4 teaspoon salt

1/8 teaspoon garlic powder

Dash ground pepper

Crackers or sliced, toasted French bread

1. Simmer the spinach and artichoke hearts in a cup of water in a small saucepan over medium heat until tender, about 10 minutes. Drain in a colander when done.

2. Heat the cream cheese in a small bowl in the microwave set on high for 1 minute. Or, use a saucepan to heat the cheese over medium heat just until hot.

3. Add the spinach and artichoke hearts to the cream cheese and stir well.

4. Stir in the Parmesan, pepper flakes, salt, garlic powder and ground pepper, combining well.

5. Serve hot with crackers or toasted bread for dipping.

Data per 2-tablespoon serving. Calories 54. Protein 2.1g. Fat 4.6g. Carbohydrates 1.4g. Sodium 106mg. Saturated fat 2.88g. Monounsaturated fat 1.29g. Polyunsaturated fat 0.18g. Cholesterol 14mg. From "Top Secret Restaurant Recipes" by Todd Wilbur.