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Spinach and Artichoke Dip Recipe

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This recipe for Spinach and Artichoke Dip is from Too Fat in the Fort Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups shredded part skim mozzarella cheese, divided
1/2 cup fat free sour cream
1/4 cup grated fresh Parmesan cheese, divided
1/4 teaspoon black pepper
3 garlic cloves
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
1 (13.5 oz) package baked tortilla chips
Directions:
Directions:
Preheat oven to 350º.
Combine 1 1/2 cups mozzarella, sour cream, 2 tablespoons parmesan and next 6 ingredients (through spinach) in a large bowl.; stir until well blended. Spoon mixture into a 1 1/2 Qt baking dish. Sprinkle with remaining 1/2 cup mozzarella and remaining 2 tablesoons parmesan. Bake at 350º for 30 minutes or until bubbly and brown. Serve with Tortilla chips.

 

 

 

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