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Spinach-and-Artichoke Dip
Anonymous
30 minutes
5-1/2 cups (22 servings, 1/4 cup dip and about 6 chips per serving)
BeginnerTotal Steps
5
Ingredients
10
Tools Needed
4
Ingredients
- 1 pkt baked tortilla chips (13.5-oz.)
- 5 ounce frozen chopped spinach, thawed, drained, and squeezed dry
- 1 block fat-free cream cheese (8 oz), softened
- 1 third-less-fat cream cheese (8 oz), softened
- 1 can artichoke hearts (14 oz.), drained and chopped
- 3 cloves garlic, crushed
- teaspoon black pepper
- cup fat-free sour cream
- cup grated fresh Parmesan cheese
- 2 cup shredded part-skim mozzarella cheese
Instructions
1
Step 1
Preheat oven to 350 degrees.
2
Step 2
In a large bowl, combine 1-1/2 cups shredded part-skim mozzarella cheese, the fat-free sour cream, 2 tablespoons grated fresh Parmesan cheese, the thawed and drained spinach, fat-free cream cheese, third-less-fat cream cheese, drained and chopped artichoke hearts, crushed garlic, and black pepper. Stir until well-blended.
3
Step 3
Spoon the mixture into a 1-1/2-quart baking dish. Sprinkle with the remaining 1/2 cup shredded part-skim mozzarella cheese and 2 tablespoons grated fresh Parmesan cheese.
4
Step 4
30 minutes
Bake at 350 degrees for 30 minutes or until bubbly and golden brown.
5
Step 5
Serve with tortilla chips.
Tools & Equipment
large bowl
spoon
1-1/2-quart baking dish
oven