1 (10 oz.) pkg. frozen spinach
10 garlic cloves
1/4 c. skim milk
1/8 tsp. salt
2 dashes bottled hot pepper sauce (Tabasco)
1 (8 oz.) low-fat Ricotta cheese
1 chopped tomato (for garnish)
2 tbsp. Parmesan cheese

Cook frozen spinach according to package directions; drain. Blend or process garlic 5 to 10 seconds. Add cooked spinach, milk, salt and hot pepper sauce; cover and blend or process until smooth. Add cheeses; cover and blend until smooth. Transfer all to saucepan. Cook and stir over medium-low heat 4 to 5 minutes. Transfer dip to small serving bowl. Sprinkle with chopped tomato. Serve with toasted pita wedges or crackers.