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Serves 8
10 ounces frozen chopped spinach, thawed and squeezed of excess liquid
15 ounces canned artichoke hearts, drained and chopped
1/2 cup light sour cream
1/3 cup grated Parmesan cheese
2 tablespoons light mayonnaise
4 whole green onions, thinly sliced
1 teaspoon garlic powder
1 teaspoon dried dill weed
1/2 teaspoon paprika (for topping spinach artichoke dip)
8 slices of any Mrs Baird's wheat bread, cut diagonally into triangles
Olive oil spray
1 teaspoon dried oregano
1 teaspoon garlic powder (for bread topping)
In a medium bowl, stir together the spinach, artichoke hearts, light sour cream, Parmesan cheese, mayonnaise, green onions, garlic powder, and dill weed, until ingredients are evenly distributed. Spread mixture evenly into a small baking dish and sprinkle surface with paprika. Bake in a preheated 350°F oven for 25 minutes, or until mixture is warmed through. Meanwhile, place bread triangles on a baking sheet sprayed with olive oil spray. Lightly spray the top surface of the bread slices with olive oil spray. Sprinkle bread with oregano, garlic powder and bake for 8 to 10 minutes, or until bread is golden brown and toasted (you can put them in the last 8 to 10 minutes of cooking time for the spinach artichoke dip).
Notes: You can use a potato ricer gadget to help squeeze the excess liquid from the spinach.
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