Here's what you need:
- 10 oz frozen chopped spinach, thawed and excess liquid squeezed out
- 1/2 cup light sour cream (I used plain, non-fat yogurt instead)
- 5 tbsp light mayonnaise
- 1/3 cup Parmigiano Reggiano
- 1/4 cup scallion, chopped
- 1 clove garlic, crushed (after the last recipe I was scared to use garlic again... but it worked!)
- 1 cup (4 oz) shredded part skim mozzarella cheese (I just diced up some slices I had)
- fresh pepper to taste
Combine all the ingredients in a medium bowl. Place in an oven-proof dish and bake at 375° for 20-25 minutes, until hot and cheese is melted. Serve right away.
Can be made one day in advance and stored in the refrigerator before baking. Makes about 2 1/2 cups.
Servings: 10 • Serving Size: 1/4 cup • Old Points: 2 pts • Points+: 3 pts
Calories: 92.2 • Fat: 6.8 g • Carb: 3.0 g • Fiber: 0.7 g • Protein: 5.3 g
My Tip: Wipe the excess off the edges of your baking dish before putting in the oven to avoid the ugly brown edges.
