Spinach Artichoke Dip

Makes: 16 servings

1 16-oz package chopped frozen spinach
1 9-oz package frozen artichoke hearts, thawed
2 8-oz packages of 1/3-less-fat cream cheese
1/4 teaspoon salt
1/2 cup finely grated Parmesan cheese
1/4 cup plain bread crumbs
1 tablespoon balsamic vinegar
1-1/2 teaspoons garlic powder
1/4 teaspoon freshly ground black pepper
1 8-fl-oz bottle Homemade Vanilla Ensure® Shake*, chilled

1. Preheat the oven to 350°F.
2. Lightly mist a shallow ovenproof dish with nonstick vegetable oil spray.
3. Place spinach in a microwave-safe container. Microwave the spinach on high for 1 to 2 minutes.
4. Allow spinach to cool for several minutes.
5. Place cooled spinach on several layers of paper towels or a clean cotton towel and squeeze out the water.
6. Transfer spinach to a cutting board and chop finely.
7. Place artichokes on several layers of paper towels or a clean cotton towel and squeeze out the water.
8. Transfer artichoke pieces to a cutting board and chop coarsely.
9. In the bowl of an electric mixer, combine cream cheese, salt, Parmesan cheese, bread crumbs, vinegar, garlic powder, and pepper and mix on medium speed until smooth.
10. Reduce the speed to low and slowly pour in Ensure Shake.
11. Add spinach and artichoke and fold in by hand.
12. Spoon mixture into the prepared pan, cover with parchment paper and then a piece of aluminum foil, and bake for 40 minutes. To save a frozen portion before baking, see the instructions for freezing below.
13. Serve warm with toasted pita chips or raw vegetables, such as zucchini sticks, red pepper strips (cut 1-1/2 inches wide), and broccoli.

Freezing Instructions
1. Prepare the dip, following steps 1 through 11 as noted above. Do not bake before freezing.
2. Divide the dip into desired portions (we recommend 1/2 cup) and freeze in airtight containers.
3. To bake and serve, defrost the dip overnight in the refrigerator.
4. Place the defrosted portion in a baking dish and bake for 17 to 20 minutes at 350°F (or until warm and bubbly).