INGREDIENTS

• 6 cups packed baby spinach (about 200 g)
• 1 cup shredded Swiss cheese
• 3 tbsp grated Parmesan cheese
• 125 g cream cheese (half 250 g pkg), softened
• 1⁄2 cup mayonnaise
• 1⁄2 cup sour cream
• 1 clove garlic, chopped
• 1⁄4 tsp each salt and pepper

PREPARATION

• In a saucepan of boiling lightly salted water, cook spinach until wilted, about 1 minute.
• Drain the spinach and let it cool slightly.
• Using the back of a spoon, press out and discard excess liquid, and chop the spinach.
• Combine Swiss with Parmesan; set aside.
• In a food processor, pulse the spinach, cream cheese, mayonnaise, sour cream, garlic, salt and pepper, scraping down side of bowl often, until smooth.
• Stir in all but 3 tbsp of the Swiss mixture.
• Scrape into 2-cup (500 mL) ovenproof dish; sprinkle with remaining Swiss mixture.
• (Make-ahead: Cover and refrigerate for up to 24 hours. Add 10 minutes to baking time.)
• Bake on a rimmed baking sheet in 350°F (180°C) oven until hot and bubbly, about 30 minutes.
• Broil until top is golden, about 1 minute.
• Let stand for 5 minutes before serving.

NUTRITIONAL INFORMATION, PER 1 TBSP: about 61 cal, 2 g
pro, 6 g total fat (2 g sat. fat), 1 g carb, trace fibre, 10 mg
chol, 86 mg sodium, 45 mg potassium. % RDI: 5% calcium,
2% iron, 9% vit A, 2% vit C, 5% folate.

VARIATION
KALE AND CHEESE DIP
Replace baby spinach with 6 cups
packed baby kale (about 125 g).