Spinach and Artichoke Dip ~ Recipe

This recipe is from Cooking Light September 2007. I made it with double the spinach. Good taste and texture, even if took an hour to bake in my oven

 

  • Prep Time :
    30 min
  • Cook Time :
    30 min
  • Ready Time :
    60 min

Ingredients

  • 2 cups shredded part skim mozarella chese, divided
  • 1/2 cup fat free sour cream
  • 1/4 cup grated fresh Parmesan cheese, divided
  • 1/4 teaspoon black pepper
  • 3 clove garlic, crushed
  • 14 ounce artichoke hearts, drained and chopped
  • 8 ounce block 1/3 less fat cream cheese, softened
  • 8 ounce block fat free cream cheese, softened
  • 5 ounce package frozen, chopped spinach, thawed, drained, squeezed dry
  • 1 package tortilla chips

Directions

 

Combine 1 1/2 cups mozzarella, sour cream, 2 tablespoons Parmesan and next 6 ingredients (thought spinach) in 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 degrees for 30 minutes or until bubbly and golden brown.

Serve with tortilla chips.

Comments are closed.