Spinach-and-Artichoke Dip

By cprzybyl

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

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)

Details

Servings 6
Adapted from find.myrecipes.com

Preparation

Step 1

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.