1 cup (4 ounces) pre-shredded, reduced-fat Cheddar cheese, divided
1 teaspoon hot sauce
1/2 teaspoon salt
1/4 teaspoon pepper
How to Make It
Preheat oven to 350°.
Melt butter in a large nonstick skillet over medium heat. Add onion and garlic; sauté 5 minutes or until tender. Add spinach, water chestnuts, and artichokes; sauté 2 minutes. Add cream cheese, sour cream, 1/2 cup Cheddar cheese, and next 3 ingredients.
Spoon into an 11 x 7-inch baking dish coated with cooking spray. Top with remaining 1/2 cup Cheddar cheese. Bake at 350° for 18 to 20 minutes or until thoroughly heated. Serve with baked tortilla chips.
Oxmoor House Healthy Eating Collection
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This was very good though I made a couple changes. I omitted the water chestnuts because I don't like them & don't want a crunch in my dip. I substituted Parmesan cheese for the cheddar cheese due to preference, but still used the same amount. I wanted a more traditional spinach dip.