Spinach-and-Artichoke Dip |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 5 |
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A go-to appetizer for parties, this spinach and artichoke dip has all the creamy-inside, brown-and-crispy-on-top texture and cheesy taste that makes dips like this appealing, but with less calories and fat. Ingredients:
1/2 cup fat-free sour cream |
1/4 teaspoon freshly ground black pepper |
3 garlic cloves, minced |
1 (14-ounce) can artichoke hearts, drained and chopped |
1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry |
1 (8-ounce) block 1/3-less-fat cream cheese, softened |
1 (8-ounce) block fat-free cream cheese, softened |
6 ounces part-skim mozzarella cheese, shredded and divided (about 1 1/2 cups) |
1 ounce fresh parmesan cheese, grated and divided (about 1/4 cup) |
Directions:
1. Preheat oven to 350°.
2. Combine first 7 ingredients in a large bowl, stirring until well-blended. Add 4 ounces (1 cup) mozzarella and 2 tablespoons Parmesan; stir well. Spoon mixture into a broiler-safe 1 1/2-quart glass or ceramic baking dish. Sprinkle with remaining 1/2 cup mozzarella and remaining 2 tablespoons Parmesan. Bake at 350° for 30 minutes or until bubbly.
3. Preheat broiler to high (leave dish in oven). Broil dip for 3 minutes or until cheese is lightly browned.
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