Baked Spinach-Parmesan Dip

This remarkably convenient and versatile appetizer rates high with Alice Chazen, co-owner of Perry Creek Vineyards. Make the cheese mixture up to 2 days ahead, cover, and chill, then bake uncovered. To vary the results, replace the spinach with chopped artichoke hearts. Chazen serves a dry Chardonnay or fruity Riesling with either version.

Yield: Makes about 3 cups; 12 servings

Ingredients

• 1  package (10 oz.) frozen chopped spinach, thawed
• 1  cup  reduced-fat or regular mayonnaise
• 1  package (3 oz.) cream cheese
• 1  onion (6 oz.), peeled and minced
• 1  clove garlic, pressed or minced
• 1  cup  plus 2 tablespoons grated parmesan cheese
• 1/8  teaspoon  pepper
• 1/2  teaspoon  paprika
• 2  baguettes (8 oz. each), thinly sliced

Preparation

1. Squeeze spinach to remove liquid. With a mixer, beat spinach, mayonnaise, cream cheese, onion, garlic, 1 cup parmesan cheese, and pepper until thoroughly combined.

2. Mound mixture in a 3- to 4-cup baking dish. Sprinkle evenly with 2 tablespoons parmesan cheese and the paprika.

3. Bake in a 350° oven until hot in center and lightly browned on top, 25 to 30 minutes.

4. Serve hot to spread on baguette slices.

Nutritional Information

Calories:

227 (39% from fat)

Protein:

7.8g

Fat:

9.9g (sat 3.9)

Carbohydrate:

26g

Fiber:

1.7g

Sodium:

569mg

Cholesterol:

14mg

Alice Chazen, Perry Creek Vineyards, Somerset, Califonia, Sunset, APRIL 1999