Spinach-and-Artichoke Dip

TamTastic
TamTastic Posts: 19,224 Member
edited September 19 in Recipes
Spinach-and-Artichoke Dip (Cooking Light Staff Favorite)

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. --Recipe by Krista Ackerbloom Montgomery (September 2000)

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

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.


Nutritional Information
Calories:148 (30% from fat)
Fat:5g (sat 2.9g,mono 1.5g,poly 0.5g)
Protein:7.7g
Carbohydrate:18.3g
Fiber:1.5g
Cholesterol:17mg
Iron:0.6mg
Sodium:318mg
Calcium:164mg


spinach-dip-ck-1654698-l.jpg

Replies

  • TamTastic
    TamTastic Posts: 19,224 Member
    Spinach-and-Artichoke Dip (Cooking Light Staff Favorite)

    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. --Recipe by Krista Ackerbloom Montgomery (September 2000)

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

    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.


    Nutritional Information
    Calories:148 (30% from fat)
    Fat:5g (sat 2.9g,mono 1.5g,poly 0.5g)
    Protein:7.7g
    Carbohydrate:18.3g
    Fiber:1.5g
    Cholesterol:17mg
    Iron:0.6mg
    Sodium:318mg
    Calcium:164mg


    spinach-dip-ck-1654698-l.jpg
  • lincolns
    lincolns Posts: 42
    I must try this. Thanks!
  • Shannon023
    Shannon023 Posts: 14,529 Member
    Perfect for football Sunday!! :love:
  • ChubbyBunny
    ChubbyBunny Posts: 3,523 Member
    You are the :devil: and that's why I like you!

    :flowerforyou:
  • TamTastic
    TamTastic Posts: 19,224 Member
    Perfect for football Sunday!! :love:

    Or Monday, Tuesday, Wednesday, Thursday, Friday or Saturday anything!! :laugh:
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