Spinach-and-Artichoke Dip

Ingredients

2 cups shredded part-skim mozzarella cheese divided
cup grated fresh Parmesan cheese divided
teaspoon black pepper
3 garlic cloves crushed
1 can artichoke hearts (14 oz.) drained and chopped
1 third-less-fat cream cheese (8 oz) softened
1 block fat-free cream cheese (8 oz) softened
5 ounces frozen chopped spinach ½ of 10-ounce package thawed, drained, and squeezed dry
1 pkt baked tortilla chips (13.5-oz.) about 16 cups

Preparation

1
Preheat oven to 350 degrees.
2
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 degrees for 30 minutes or until bubbly and golden brown. Serve with tortilla chips.
3
Yield: 5-1/2 cups (22 servings, serving size: 1/4 cup dip and about 6 chips).

Tools

 



Yield:

24.0 servings

Added:

February 13, 2010

Creator:

Anonymous

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