Spinach Artichoke Dip

 Spinach Artichoke Dip 

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

Ingredients

  • 2  cups  shredded part-skim mozzarella cheese, divided
  • 1/2  cup  fat-free sour cream
  • 1/4  cup grated fresh Parmesan cheese, divided
  • 1/4  teaspoon  black pepper
  • 3  garlic cloves, crushed
  • 1  (14-ounce) can artichoke hearts, drained and chopped
  • 1  (8-ounce) block 1/3-less-fat cream cheese, softened
  • 1  (8-ounce) block fat-free cream cheese, softened
  • 1/2  (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
  • 1  (13.5-ounce) 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 (2 tablespoons Parmesan through spinach) in a large bowl, and stir until well-blended. Spoon mixture into a 1 1/2-quart baking dish. Sprinkle with 1/2 cup mozzarella and 2 tablespoons Parmesan.
    3. Bake at 350° for 30 minutes or until bubbly and golden brown. Serve with tortilla chips.

 

Nutrition Information: Calories 150, Total Fat 5g, Carbs 18.3g, Fiber 1.5g, Protein 7.7g, Cholesterol 17mg

Sodium 318mg

Recipe from Cookinglight.com

 

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