Spinach-and-Artichoke Dip

Spinach-and-Artichoke Dip Recipe
Photo: Oxmoor House
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.

Yield:

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

Recipe from

Nutritional 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

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)

Preparation

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.

Note:

Krista Ackerbloom Montgomery,

September 2007
Also featured in: Cooking Light Lighten Up, America!, Oxmoor House, None 2013;
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