Spinach and Artichoke Dip
Nutritional Info
- Servings Per Recipe: 20
- Amount Per Serving
- Calories: 89.6
- Total Fat: 4.8 g
- Cholesterol: 13.6 mg
- Sodium: 258.4 mg
- Total Carbs: 5.4 g
- Dietary Fiber: 0.3 g
- Protein: 6.3 g
View full nutritional breakdown of Spinach and Artichoke Dip calories by ingredient
Introduction
from Cooking Light Magazine, Sept 2010 from Cooking Light Magazine, Sept 2010Number of Servings: 20
Ingredients
-
2 cups (8 oz) 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 tsp black pepper
3 garlic cloves, crushed
1 (14 oz) can artichoke hearts, drained and chopped
1 (8 oz) block 1/3 less fat cream cheese, softened
1 (8 oz) block fat free cream cheese, softened
1/2 (10 oz) package frozen chopped spinach, thawed, drained, and squeezed dry
Directions
1. Preheat oven to 350*F
2. Combine 1.5 cups mozzarella, sour cream, 2 TBLS Parmesan and next 6 ingredients (through spinach) in a large bowl; stir until well blended. Spoon Mixture into a 1.5 qt baking dish. Sprinkle with remaining 1/2 cup mozzarella and bake for 30 min or until bubbly and golden brown.
3. Serve with tortilla chips, pita, crackers, or vegetables.
Yields 5.5 cups
Serving Size 1/4 cup dip
Number of Servings: 20
Recipe submitted by SparkPeople user KRSIEG.
2. Combine 1.5 cups mozzarella, sour cream, 2 TBLS Parmesan and next 6 ingredients (through spinach) in a large bowl; stir until well blended. Spoon Mixture into a 1.5 qt baking dish. Sprinkle with remaining 1/2 cup mozzarella and bake for 30 min or until bubbly and golden brown.
3. Serve with tortilla chips, pita, crackers, or vegetables.
Yields 5.5 cups
Serving Size 1/4 cup dip
Number of Servings: 20
Recipe submitted by SparkPeople user KRSIEG.
