Spinach-and-Artichoke Dip

Wednesday, April 21, 2010

Posted by Wendy / 1 comment » / Recipes

A classic hot dip with a fraction of the calories. It’s served warm which allows the flavors to really meld together.

The original recipe listed below is creamy and cheesy. If you are looking to add a little more spice try adding 1 roasted red bell pepper, seeded and chopped fine, and 1/2 teaspoon cayenne pepper.

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:

Preheat oven to 350 degrees.

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 degrees for 30 minutes or until bubbly and golden brown. Serve with tortilla chips.

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

Recipe and photo courtesy of Cooking Light