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Spinach-and-Artichoke Dip

Spinach-and-Artichoke Dip
Photo: Oxmoor House
Yield

5 1/2 cups (serving size: 1/4 cup dip and about 6 chips)

Best Appetizer. This warm, creamy, cheesy dip appears frequently at staff gatherings. People make it time and again because it's tasty and a snap to prepare. Assemble up to two days ahead, and bake just before serving.

Ingredients

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

Nutrition Information

  • calories 148
  • caloriesfromfat 30 %
  • fat 5 g
  • satfat 2.9 g
  • monofat 1.5 g
  • polyfat 0.5 g
  • protein 7.7 g
  • carbohydrate 18.3 g
  • fiber 1.5 g
  • cholesterol 17 mg
  • iron 0.6 mg
  • sodium 318 mg
  • calcium 164 mg

How to Make It

  1. 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.

Also appeared in: Oxmoor House, 2013, Cooking Light Lighten Up, America!;