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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Best Appetizer. This warm, creamy, cheesy dip appears frequently at staff gatherings. People make it time and again because it's tasty and a snap to prepare. Assemble up to two days ahead, and bake just before serving. Ingredients:
2 cups (8 ounces) shredded part-skim mozzarella cheese, divided |
1/2 cup fat-free sour cream |
1/4 cup (1 ounce) 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°. 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.
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