Spinich Artichoke Dip

This recipe was submitted by Denise Lee from Levittown, NY on 9/23/2009.

Denise Lee had this fun fact about the Spinich Artichoke Dip recipe to share:
Found on cooking light, I love to make this for parties because it's so easy to prepare..

Ingredients

2 cups shredded part-skim mozzerella cheese, divded
1/2 cup fat-free sour cream
1/4 cup grated fresh Parmesan cheese, divided
1/4 teaspoon black pepper
3 garlic cloves, crushed
1 14 oz can artichoke hearts, drained and chopped
2 8 oz blocks of fat free cream cheese, softened
1/2 10oz package frozen chopped spinach, thawed, drained and squeazed dry

Cooking Instructions

Combine 1 1/2 cups mozzerella, sour cream, 2 tablespoons Parmesan, and next 6 ingredients (through spinach) in a large bowl; stir until well blended. Spoon mixture into a 1.5 quart baking dish. Sprinkle with remaining 1/2 cup mozzerella and remaining 2 tablespoons Parmesan. Bake at 350 degrees for 30 minutes or until bubbly and golden brown. Serve with tortilla chips.

Servings

5.5 cups (serving size: 1/4 cup and about 6 chips)

Nutritional Information

Caloris: 148 Fat: 5g Iron: o.6 Cholesterol: 17mg Calcium: 164mg Carbohydrates: 18.3g Sodium: 318mg Protein: 7.7g Fiber 1.5g

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