A go-to appetizer for parties, this spinach and artichoke dip has all the creamy-inside, brown-and-crispy-on-top texture and cheesy taste that makes dips like this appealing, but with less calories and fat.
1/2 cup fat-free sour cream
1/4 teaspoon freshly ground black pepper
3 garlic cloves, minced
1 (14-ounce) can artichoke hearts, drained and chopped
Combine first 7 ingredients in a large bowl, stirring until well-blended. Add 4 ounces (1 cup) mozzarella and 2 tablespoons Parmesan; stir well. Spoon mixture into a broiler-safe 1 1/2-quart glass or ceramic baking dish. Sprinkle with remaining 1/2 cup mozzarella and remaining 2 tablespoons Parmesan. Bake at 350° for 30 minutes or until bubbly.
Preheat broiler to high (leave dish in oven). Broil dip for 3 minutes or until cheese is lightly browned.
I thought this was supper easy and tasted great. I do have to admit that I did not do the light version. I used all regular cream cheese and sour cream. So other than it was higher in calorie It tasted great.
Made the night before Christmas get-together then refrigerated. Baked before guests arrived. Everyone loved it. I did not use any fat free items though. You could tasted the garlic but it was not over powering at all. It was more creamy than other dips i have had, so if you like it more chunky, I would recommend adding more spinach or artichokes. This is the best home-made recipe I have made (out of several) however I have had better at a restaurant before, which is why i gave 4 stars instead of 5.
There are so many spinach artichoke dip recipes out there that you could make a different for every party. However, this is one that I will definately fall back on from now on. I like that it didn't have mayonnaise. Delicious!