Warm and Toasty Spinach and Artichoke Dip |
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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 8 |
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Yes, another spinach and artichoke dip recipe! This is my version after trying many different variations. This dip is creamy and easy to dip a chip into, not a hard spread-like consistency. This one has no mayo, and you can substitute fat free items if wanted. I have spared a few calories in my version, without compromising the yummy cheesiness. A favorite around my clan. Ingredients:
2 (8 ounce) blocks reduced-fat cream cheese, softened |
1/2 cup fat free sour cream |
2 cups shredded part-skim mozzarella cheese |
1/4 cup grated parmigiano-reggiano cheese, divided |
1/2 cup buttermilk (or regular milk) |
1/4 teaspoon pepper, freshly ground |
3 -4 garlic cloves, minced |
1 (14 ounce) can artichoke hearts, drained and chopped |
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry |
Directions:
1. Preheat oven to 350°F.
2. Cream softened cream cheese and sour cream together.
3. Add milk, 1-1/2 cups mozzarella cheese and 2 tablespoons parmesan cheese, pepper and garlic to cream cheese mixture.
4. Stir in artichokes and spinach until well blended.
5. Spoon into 1-1/2 quart baking dish.
6. Sprinkle remaining cheese over top of dip.
7. Bake at 350° F for 30 minutes or until bubbly. Broil a few minutes until golden brown.
8. Enjoy with tortilla chips, crackers or veggies.
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