"Part of the secret of success in life is to eat what you like and let the food fight it out inside."--Mark Twain

Spinach and Artichoke Dip Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for Spinach and Artichoke Dip, by , is from Too Fat in the Fort Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Beth Dlug
Added: Sunday, November 11, 2007

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 350.
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 350 for 30 minutes or until bubbly and brown. Serve with Tortilla chips.

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!

 

Bookmark and Share

 

 

392W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.


Search for more great recipes here from over 500,000 in our family cookbooks!