Lower-fat spinach dip still has zip

Dear Jeanne: This is delicious, but there is just too much fat! Can you help? Thanks! — Jenny, Ventura, Calif.

Dear Jenny: I found a light herb-and-garlic spread and thought that would make the recipe easier. I also prefer to use frozen artichoke hearts to cut down on the salt content, but you can use the canned ones. It was delicious — I hope you enjoy serving this with fresh vegetables or pita chips.

SPINACH AND ARTICHOKE DIP

1/2 stick butter

1 clove garlic

4 ounces cream cheese

1 package frozen chopped spinach, thawed and squeezed dry

1/2 teaspoon seasoned salt

1/4 teaspoon pepper

1/2 cup Parmesan cheese

1 can artichoke hearts, chopped

Melt the butter and saute the garlic. Add the cream cheese and melt. Add the spinach, salt and pepper. Add most of the Parmesan cheese, saving some for the top. Mix in the artichoke hearts. Spread in a baking dish. Sprinkle the top with the rest of the cheese. Bake for 25 minutes.

Makes 2 1/2 cups.

LIGHT SPINACH AND ARTICHOKE DIP

4 ounces light herb-and-garlic-flavored cream cheese

1/3 cup light mayonnaise

1/2 cup Parmesan cheese, divided use

1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry

1 (12-ounce) package frozen artichoke hearts, thawed and chopped

1. Spray a small baking dish with nonstick cooking spray; set aside. Preheat the oven to 350 F.

2. In a bowl, mix together the cream cheese, mayonnaise and all but 2 tablespoons of the Parmesan cheese. Add the spinach and artichoke hearts, and mix well.

3. Place in the prepared dish. Sprinkle the top with the remaining Parmesan cheese. Cover with foil and bake for about 20 minutes, then remove the foil and bake another 5-10 minutes to brown the top.

Makes 2 1/2 cups.

Each tablespoon contains approximately: Original Recipe: 39 calories; 4 gm fat; 10 mg cholesterol; 86 mg sodium; 1 gm carbohydrates; 1 gm protein; 1 gm fiber. Revised Recipe: 20 calories; 1 gm fat; 3 mg cholesterol; 49 mg sodium; 2 gm carbohydrates; 1 gm protein; 1 gm fiber.

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Jeanne Jones is the author of 33 cookbooks, most recently "Cooking From the Cupboard" (Rodale Press). For more information, you can go to her Web site, jeannejones.com. Send your recipe for revision to: Cook It Light, Deseret Morning News, P.O. Box 1212, La Jolla, CA 92038. Please include a stamped (63 cents), self-addressed envelope. © King Features Syndicate Inc.