Thread: Spinach Artichoke Dip
12-20-2004, 09:45 AM #1Female Member
- Join Date
- Apr 2003
Spinach Artichoke Dip
I made this low-fat dip for a party and it went over extremely well. You'd think it was the regular artery-clogging version. I serve it with whole-wheat pitas, which I cut into triangles and baked for a few mins. until warm and toasty.
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
1 (13.5-ounce) package baked tortilla chips (about 16 cups)
Preheat oven to 350.
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.
Bake at 350° for 30 minutes or until bubbly and golden brown.
Per 1/4 cup serving-
sat. fat: 2.2g
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