Spinach and Artichoke Dip

Name: Spinach and Artichoke Dip Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 25
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 Tsp. 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 frozed chopped spinach thawed drained and squeezed dry; 1 (13.5-ounce) package baked tortilla chips (about 16 cups)

Minutes to Prepare: 10
Minutes to Cook: 30

Number of Servings: 25

Ingredients

2 cups (8 ounces) shredded part-skim mozzarella cheese, divided1/2 cup fat-free sour cream1/4 cup (1 ounce) grated fresh Parmesan cheese, divided1/4 Tsp. black pepper3 garlic cloves, crushed1 (14-ounce) can artichoke hearts, drained and chopped1 (8 ounce) block 1/3-less-fat cream cheese, softened1 (8 ounce) block fat-free cream cheese, softened1/2 (10-ounce) package frozed chopped spinach, thawed, drained, and squeezed dry1 (13.5-ounce) package baked tortilla chips (about 16 cups)

Directions

Combine 1 1/2 cups mozzarella, sour cream, 2 Tbsp. 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 Tbsp. Parmesan. Bake at 350 degrees for 30 minutes or until bubbly and golden brown. Serve with tortilla chips.

Serving size:
1/4 cup dip
6 chips

Number of Servings: 25

Recipe submitted by SparkPeople user SWEETPEAPIG1980.

Servings Per Recipe: 25

Nutritional Info Amount Per Serving

Calories: 147.7
Total Fat: 7.7 g
Cholesterol: 12.6 mg
Sodium: 233.7 mg
Total Carbs: 13.5 g
Dietary Fiber: 1.8 g
Protein: 6.8 g

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