BAKED SPINACH AND ARTICHOKE DIP
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 20
Ingredients
2 CUPS (8OZ) SHREDDED PART-SKIM MOZZARELLA CHEESE,DIVIDED. 1/2 CUP FAT FREE SOUR CREAM1/4 CUP (1 OZ) GRATED FRESH PARMESAN CHEESE,DIVIDED1/4 TEASPOON BLACK PEPPER3 GARLIC CLOVES,CRUSHED1 (14 OZ) CAN ARTICHOKE HEARTS,DRAINED AND CHOPPED1 (8 OZ) BLOCK 1/3 LESS FAT FREE CREAM CHEESE SOFTENED.1 (8 OZ) BLOCK FAT-FREE CREAM CHEESE,SOFTENED1/2(10 OZ) PACKAGE FROZEN CHOPPED SPINACH,THAWED,DRAINED AND SQUEEZE DRY.1 (13.5 OZ) PACKAGE BAKED TORILLA CHIPS
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.
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.
Nutritional Info 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
Member Reviews