RECIPE DOCTOR
Whip up a lighter spinach-and-cheese dip

By Elaine Magee
Knight Ridder News Service

One of the most popular appetizers at the Cheesecake Factory is the Hot Spinach & Cheese Dip. At the restaurant, it is served with tortilla chips and salsa. The combination of white sauce, cheeses, artichoke hearts, spinach, garlic and other seasoning just hits the spot. What can I say?

I happily whipped up a light rendition using a light alfredo sauce and reduced-fat mozzarella cheese. I served it with reduced-fat tortilla chips and reduced-fat multigrain crackers. Thinly sliced sourdough or french baguette bread would also go nicely with this dip. Makes 8 servings

Light Spinach Artichoke-Heart Dip

• 1 tablespoon minced or chopped garlic
• 1/4 cup chopped green onions
• 10 ounce package frozen chopped spinach, thawed and gently squeezed of excess water
• 14 ounce can artichoke hearts (water packed), drained and chopped alfredo sauce (see below)
• 1 cup shredded part-skim mozzarella cheese
• 1/3 cup shredded or grated parmesan cheese

Alfredo sauce:

• 1 tablespoon butter
• 2 cups whole milk, divided use (fat-free half-and-half can also be used)
• 4 tablespoons Wondra quick-mixing flour
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon white pepper
• 1/4 cup shredded parmesan cheese

Preheat oven to 350 degrees. Coat an 8x8-inch baking dish with canola cooking spray.

Add garlic, green onions, spinach, artichoke hearts, alfredo sauce, mozzarella and parmesan to a large mixing bowl and stir to blend with a spoon.

Spread mixture into an 8x8-inch baking dish and bake until bubbly (about 30 minutes). Serve warm with slices of bread, reduced-fat tortilla chips or reduced-fat whole grain crackers.

Melt butter in medium, nonstick saucepan. Stir in¡ cup of the milk, 4 tablespoons Wondra flour, and nutmeg and pepper. Slowly stir in remaining milk. Bring the mixture to a gentle boil over medium-high heat. Reduce heat to medium-low and continue to gently boil, stirring constantly until sauce thickens (about 4 minutes). Stir in ¥ cup shredded parmesan cheese.

• Per serving (just the dip): 158 calories, 12 g protein, 12 g carbohydrate, 7.5 g fat (4.3 g saturated fat, 2.2 g monounsaturated fat, .6 g polyunsaturated fat), 22 mg cholesterol, 4 g fiber, 300 mg sodium. Calories from fat: 42 percent. Omega-3 fatty acids 0.3 g Omega-6 fatty acids 0.3 g Weight Watchers 3 points.

Elaine Magee is author of "The Recipe Doctor Cookbook." Write to her through her Web site at www.recipedoctor.com. Personal responses cannot be provided.