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Spinach and Artichoke Dip

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Calories: 75; Fat: 4.2g; Protein: 5.9g; Carbs: 3.7g; Fiber: 0.4g; Cholesterol: 15mg; Iron: 0.5mg; Sodium: 216mg; Calcium: 150mg

* Serving size: 1/4 cup *

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Rate this recipe 4.6/5 (20 Votes)

Ingredients

  • 1/2 cup fat-free sour cream
  • 1/4 teaspoon freshly ground black pepper
  • 3 garlic cloves, minced
  • 1 (14-ounce) can artichoke hearts, drained and chopped
  • 1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
  • 1 (8-ounce) block 1/3-less-fat cream cheese, softened
  • 1 (8-ounce) block fat-free cream cheese, softened
  • 6 ounces part-skim mozzarella cheese, shredded and divided (about 1 1/2 cups)
  • 1 ounce fresh Parmesan cheese, grated and divided (about 1/4 cup)

Details

Servings 22
Cooking time 46mins
Adapted from myrecipes.com

Preparation

Step 1

1. Preheat oven to 350°.

2. Combine first 7 ingredients in a large bowl, stirring until well-blended. Add 4 ounces (1 cup) mozzarella and 2 tablespoons Parmesan; stir well. Spoon mixture into a broiler-safe 1 1/2-quart glass or ceramic baking dish. Sprinkle with remaining 1/2 cup mozzarella and remaining 2 tablespoons Parmesan. Bake at 350° for 30 minutes or until bubbly.

3. Preheat broiler to high (leave dish in oven). Broil dip for 3 minutes or until cheese is lightly browned.

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