Spinach-and-Artichoke Dip

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

Perfect for football Sunday!!

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