Sunday, January 3, 2010

Spinach Artichoke Dip


Ingredients:
2 cups (8 oz) shredded part-skim mozzarella cheese, divided
1/2 cup fat-free sour cream
1/4 cup grated fresh Parmesan cheese, divided
1/4 tsp black pepper
3 garlic cloves, crushed
1 (14 oz) can artichoke hearts, drained and chopped
1 (8 oz) block 1/3-less-fat cream cheese, softened
1 (8 oz) block fat-free cream cheese, softened
1/2 (10 oz) package frozen chopped spinach, thawed, drained, and squeezed dry
1 (13.5 oz) package baked tortilla chips (about 16 cups)

Directions:
Preheat oven to 350°.
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° for 30 minutes or until bubbly and golden brown. Serve with tortilla chips.

Notes:This was a great dip, you can hardly tell that it is low fat. I added extra spinach to mine and served it with pita chips.

Nutritional Information:Yield: 5 1/2 cups
Serving size: 1/4 cup dip and about 6 chips
Calories: 148
Fat: 5g
Protein: 7.7g
Carbohydrate: 18.3g
Fiber: 1.5g
Cholesterol: 17mg

0 comments:

Post a Comment

I love comments! Thanks for taking the time to leave me one! If you have a specific question, please make sure that your email is linked to your account so that I can respond to you directly.

Related Posts with Thumbnails
© 2013 Christina Frey. Template images by andynwt. Powered by Blogger.
Pin It button on image hover