Holly Clegg Photo

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Holly Clegg is a Baton Rouge resident and author of more than a dozen cookbooks, including the Trim & Terrific series with more than 1 million copies in print. She contributes monthly healthful recipes to The Times-Picayune and NOLA.com.

Quick and popular, and perfect for that parade-party buffet, Holly's spinach & artichoke dip with creamy brie and Parmesan cheeses has just 54 calories and 2 grams of fat per serving. Serve with chips or try red pepper squares and cucumber rounds for a healthful and delicious treat.

Makes 20 (1/4-cup) servings

    * 1 onion, chopped
    * 1/3 cup all-purpose flour
    * 2 cups skim milk
    * 1 teaspoon minced garlic
    * 2 (10-ounce) boxes frozen chopped
    * spinach, thawed and drained
    * 4 ounces brie cheese, rind removed and cubed
    * 1/3 cup grated Parmesan cheese
    * 1 (14-ounce) can artichoke hearts, drained and quartered
    * Dash cayenne
    * Salt and pepper to taste

In a nonstick pot coated with nonstick cooking spray, sauté onion until tender. Stir in flour. Gradually add milk, stirring constantly, heating until bubbly and thickened.

Add garlic, spinach, brie, and Parmesan cheese, stirring until cheese is melted. Stir in artichokes, cayenne and season to taste.

Serve in an easy and impressive bread bowl. Cut thin slice off top of a round bread and scoop out soft inside bread, leaving a shell. Fill with spinach dip. Wrap tightly in foil and bake until hot, about 20-25 minutes. No clean up.

Nutritional Information Per Serving:

    * Calories: 54
    * Fat: 2g
    * Saturated Fat: 1g
    * Sodium: 125mg
    * Carbohydrate: 5g
    * Dietary Fiber: 1g
    * Sugars: 2g
    * Protein: 4g
Posted originally by http://www.nola.com