Spinach & Artichoke Dip

This is definitely a company favorite. You can make this appetizer a day ahead. Just cover and refrigerate until ready to bake. You can also serve this with baguette slices or pita wedges.

Yield: 5 1/2 cups     (serving size: 1/4 cup dip + about 6 chips)

2 cups (8 oz.) shredded part-skim mozzarella cheese, divided

1/2 cup fat-free sour cream

1/4 cup (1 oz.) grated fresh Parmesan cheese, divided

1/4 tsp. black pepper

3 garlic cloves, crushed

1 (14 oz. can) artichoke hearts,d rained & chopped

1 (8 oz. block) 1/3-less-fat cream cheese, softened

1 (8 oz. black) fat-free cream cheese, softened

1/2 (10 oz. pkg.) frozen chopped spinach, thawed, drained & squeezed dry

1 (13.5 oz. pkg.) baked tortilla chips (about 16 cups)

  1. Preheat oven to 350 degrees.
  2. Combine 1 1/2 cups mozzarella, sour cream, 2 tbsp. Parmesan, pepper and next (5) ingredients in a large bowl; stir until well blended. Spoon mixture into a 1 1/2-quart baking dish. Sprinkle with 1/2 cup mozzarella and 2 tbsp. Parmesan. Bake at 350 degrees fro 30 minutes or until bubbly and golden brown. Serve with tortilla chips.

CALORIES 148 (30% from fat); FAT 5g (sat. fat 2.9g); CHOL 17mg; SOD 318mg; CARB 18.3g; FIBER 1.5g; PROTEIN 7.7g

from Cooking Light magazine, September 2000

Spinach-and-Artichoke Dip

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