Spinach-and-Artichoke Dip

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This recipe, from Cooking Light reader Krista Ackerbloom, won "Best Appetizer." This warm, creamy, cheesy dip is tasty and a snap to prepare. Assemble up to two days ahead, and bake just before serving.
Ingredients
2 cups (8oz) 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 cloves garlic, crushed
1 (14 oz) can artichoke hearts, drained and chopped
1 (8 oz) block 1/3-less-fat cream cheese, softened
1 (8 oz) block fat-free cream cheese, softened
1/2 (10 oz) package frozen chopped spinach, thawed, drained, and squeezed dry
1 (13.5 oz) package baked tortilla chips (about 16 cups)
 
Directions
1. Preheat oven to 350°.
2. Combine 1 1/2 cups mozzarella, sour cream, 2 tablespoons Parmesan, and next 6 ingredients (through spinach) in a large bowl; stir until well blended. Spoon mixture into a 1 1/2-quart baking dish. Sprinkle with remaining 1/2 cup mozzarella and remaining 2 tablespoons Parmesan. Bake at 350° for 30 minutes or until bubbly and golden brown. Serve with tortilla chips.
 
Notes:
Yield: 5 1/2 cups (1/4 c dip and 6 chips)

Calorie: 148
Total Fat: 5g
Fiber: 1.5g
Sodium: 318mg
Categories:
Dish   Appetizer 
Features   Low-Calorie, Low-Fat, Low-Sodium




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