Spinach-and-Artichoke Dip

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 Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 148
  • Calories from fat: 30%
  • Fat: 5g
  • Saturated fat: 2.9g
  • Monounsaturated fat: 1.5g
  • Polyunsaturated fat: 0.5g
  • Protein: 7.7g
  • Carbohydrate: 18.3g
  • Fiber: 1.5g
  • Cholesterol: 17mg
  • Iron: 0.6mg
  • Sodium: 318mg
  • Calcium: 164mg

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

  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 featured in: Cooking Light Lighten Up, America!, Oxmoor House, 2013
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