Spinach and Artichoke Dip

0 Review(s)
Ethnicity
None  
Base Type
Other  
Course
Appetizer  
Preparation Time
30-60 Minutes  
Difficulty
Easy  
Serving Size
Refresh / Double it
Comments
Very good! Omitting the Parmesan cheese will make it a lot less salty.  
Source
 
Source Description
Cooking Light Magazine  
Last Modified
2010-03-15  
User
Joyce McGuire



Ingredients
                
8 oz
mozzarella grated cheese

1/2 c
sour cream, fat free

1/4 c
parmesan cheese (optional)

1/4 t
black pepper

3 clv
crushed garlic

14 oz
drained and chopped artichoke hearts, canned

8 oz
softened cream cheese, fat free

8 oz
softened cream cheese, 1/3 less fat

1 oz
thawed, drained, squeezed dry spinach, frozen

1 pk
baked tortilla chips


Directions
Preheat oven to 350 degrees F.

Combine 1 1/2 cups mozzarella, sour cream, 2 tablespoons Parmesan if using, pepper, garlic, artichoke hearts, cream cheese and spinach in a large bowl.  Stir until well blended.

Spoon mixture into a 1 1/2 quart baking dish.  Sprinkle with 1/2 c mozzarella and 2 Tbl Parmesan cheese.  Bake at 350 degrees for 30 minutes or until bubbly and golden brown.  Serve with tortilla chips.