Great game day (healthy - wink) recipe - I like that you can make in advance and bake the day of your party.
Baked Spinach-and-Artichoke Dip
For easy entertaining, this classic spinach-and-artichoke dip can be assembled up to a day ahead. Store in an airtight container in the refrigerator, and then bake just before serving. For more appetizer ideas, see our complete collection of appetizer recipes.
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Bake: 15 Minutes
- Calories: 113
- Calories from fat: 53%
- Fat: 7g
- Saturated fat: 4.7g
- Monounsaturated fat: 0.5g
- Polyunsaturated fat: 0.1g
- Protein: 5.5g
- Carbohydrate: 8.5g
- Fiber: 2.4g
- Cholesterol: 24mg
- Iron: 1mg
- Sodium: 340mg
- Calcium: 71mg
- 2 (6-oz.) packages fresh baby spinach
- 1 tablespoon butter
- 1 (8-oz.) package 1/3-less-fat cream cheese
- 1 garlic clove, chopped
- 1 (14-oz.) can artichoke hearts, drained and chopped
- 1/2 cup light sour cream
- 1/2 cup shredded part-skim mozzarella cheese, divided
- Fresh pita wedges or baked pita chips
- 1. Microwave spinach in a large, microwave-safe bowl at HIGH 3 minutes or until wilted. Drain spinach well, pressing between paper towels. Chop spinach.
- 2. Melt butter in a nonstick skillet over medium-high heat. Add cream cheese and garlic; cook 3 to 4 minutes, stirring constantly, until cream cheese melts. Fold in spinach, artichokes, sour cream, and 1/4 cup mozzarella cheese; stir until cheese melts.
- 3. Transfer mixture to a 1-qt. shallow baking dish. Sprinkle with remaining 1/4 cup mozzarella cheese.
- 4. Bake at 350° for 15 minutes or until hot and bubbly. Serve immediately with fresh pita wedges or baked pita chips.
- Note: Thoroughly wash bagged spinach before using.
- Note: Nutritional analysis does not include pita wedges or baked pita chips.
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