Hot Spinach Crabmeat Dip

• 3/4 cup nonfat ricotta cheese
• 3/4 cup plus 2 tablespoons skim milk
• 1/2 cup nonfat mayonnaise
• 1 tablespoon dry sherry
• 1 (10-ounce) package frozen chopped spinach, thawed
• 1 (8-ounce) can sliced water chestnuts, drained and chopped
• 6 ounces fresh lump crabmeat, drained
• 3/4 cup (3 ounces) shredded reduced-fat Monterey Jack cheese
• 1/2 cup drained finely diced roasted red pepper in water
• 1/4 cup minced green onions
• 1/2 teaspoon hot sauce
• Vegetable cooking spray

1. Press ricotta cheese through a fine-mesh sieve into a large bowl. Add skim milk, mayonnaise, and sherry; stir well.
2. Drain spinach; press between paper towels to remove excess moisture. Add spinach and next 6 ingredients to cheese mixture; stir well. Spoon mixture into a 1 1/2-quart casserole coated with cooking spray. Cover and bake at 350u0b0 for 30 minutes. Uncover and bake an additional 10 minutes or until hot and bubbly. Serve with toasted pita wedges.

nonfat ricotta cheese, milk, nonfat mayonnaise, sherry, water chestnuts, lump crabmeat, cheese, red pepper, green onions, hot sauce, vegetable cooking spray

Taken from www.myrecipes.com/recipe/hot-spinach-crabmeat-dip (may not work)