Spinach and Artichoke Dip (Julie Boyd)

Ingredients:

2 Cups (8 oz) shredded part-skim mozzarella cheese, divided
½ Cup fat-free sour cream

¼ Cup (1 oz) grated fresh Parmesan cheese, divided

¼ tsp 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 (10 oz) package frozen chopped spinach, thawed, drained and squeezed dry

Directions:

 

1. Preheat oven to 350
2. Combine 1 ½ cups mozzarella, sour cream, 2 tablespoons Parmesan, pepper and remaining 5 ingredients in a large bowl, and stir until well blended. Spoon mixture into a 1 ½-quart baking dish. Sprinkle with ½ cup mozzarella and 2 tablespoons Parmesan.

3. Bake at 350 for 30 minutes or until bubbly and golden brown. Serve with baked tortilla chips or crackers.

Yield: 4 ½ cups (serving size: ¼ cup)

99 Calories
5.5g fat

1.8g saturated fat

204mg sodium

Prep: 11 min * Cook: 30 min