Spinach and Artichoke Dip

Recipe from Cooking Light Complete Cookbook

April 23, 2008

To make this hearty dip ahead assemble it the night before, cover and refrigerate, and bake just before serving.

Prep: 11 min. Cook: 30 min.

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 teaspoon black pepper
3 garlic cloves, crushed
1 (14 ounces) can artichoke hearts, drained and chopped
1 (8 ounces) block 1/3-less-fat cream cheese, softened
1 (8 ounces) block fat-free cream cheese, softened
1/2 (10 ounces) package frozen chopped spinach, thawed, drained, and squeezed dry

Directions:

Preheat oven to 350°.

Combine 1 1/2 cups mozzarella, sour cream, 2 tablespoons Parmesan, and remaining 5 ingredients in a large bowl, and stir until well-blended.

Spoon mixture into a 1 1/2-quart baking dish. Sprinkle with 1/2 cup mozzarella and 2 tablespoons Parmesan. Bake at 350° for 30 minutes or until bubbly and golden brown. Serve with baked tortilla chips or crackers.

Yield: 5 1/2 cups (serving size: 1/4 cup dip and about 6 chips)

CALORIES 148 (30% from fat); FAT 5g (sat 2.9g,mono 1.5g,poly 0.5g); PROTEIN 7.7g; CHOLESTEROL 17mg; CALCIUM 164mg; SODIUM 318mg; FIBER 1.5g; IRON 0.6mg; CARBOHYDRATE 18.3g

Cooking Light, SEPTEMBER 2000