|Spinach Casserole (or serve as dip)|
|By Cindy Weber|
|Even if you aren't a spinach lover, you might enjoy this dish for the cream cheese, crunchy water chestnuts, and savory turkey bacon bits. (Sorry can't have recipe for Cleanse)
|1 (14-ounce) can artichoke hearts (in water), drained and chopped (2 cups)
2 (10-ounce) boxes frozen spinach, chopped
1 cup water chestnuts, diced
6 ounces light cream cheese
2 tablespoons fat-free half-and-half or low-fat milk
1/2 cup gluten-free or low-fat herb-seasoned croutons
4 slices turkey bacon, cooked crisp and crumbled (optional)
|Preheat oven to 350°F. Spread the artichoke hearts on the bottom of a 9 x 9-inch baking dish.
Cook the spinach according to the package directions, drain well, and place in the bowl of an electric mixer.While the spinach is still hot, add the water chestnuts, cream cheese, and half-and-half and beat on low speed. Pour the mixture over the artichoke hearts.
Blend the croutons and bacon bits (if desired) and sprinkle them over the top of the casserole. Bake for about 30 minutes. Serve hot.
|Prep Time: 10 minutes
||Cook Time: 30 minutes|