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Nutritional Info
  • Servings Per Recipe: 20
  • Amount Per Serving
  • Calories: 173.5
  • Total Fat: 5.7 g
  • Cholesterol: 20.7 mg
  • Sodium: 428.8 mg
  • Total Carbs: 17.4 g
  • Dietary Fiber: 7.6 g
  • Protein: 16.5 g

View full nutritional breakdown of BAKED SPINACH AND ARTICHOKE DIP calories by ingredient
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BAKED SPINACH AND ARTICHOKE DIP

Submitted by: CSLUSHER
BAKED SPINACH AND ARTICHOKE DIP

Number of Servings: 20

Ingredients

    2 CUPS (8OZ) SHREDDED PART-SKIM MOZZARELLA CHEESE,DIVIDED.
    1/2 CUP FAT FREE SOUR CREAM
    1/4 CUP (1 OZ) GRATED FRESH PARMESAN CHEESE,DIVIDED
    1/4 TEASPOON BLACK PEPPER
    3 GARLIC CLOVES,CRUSHED
    1 (14 OZ) CAN ARTICHOKE HEARTS,DRAINED AND CHOPPED
    1 (8 OZ) BLOCK 1/3 LESS FAT FREE CREAM CHEESE SOFTENED.
    1 (8 OZ) BLOCK FAT-FREE CREAM CHEESE,SOFTENED
    1/2(10 OZ) PACKAGE FROZEN CHOPPED SPINACH,THAWED,DRAINED AND SQUEEZE DRY.
    1 (13.5 OZ) PACKAGE BAKED TORILLA CHIPS

Directions

PREHEAT OVEN TO 350.
COMBINE 1 1/2 CUPS MOZZARELLA,SOUR CREAM,2 TABLESPOONS PARMESAN,AND NEXT 6 INGREDIENTS (THROUGH SPINACH) IN 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.

Number of Servings: 20

Recipe submitted by SparkPeople user CSLUSHER.






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