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SPINACH AND ARTICHOKE DIP Recipe

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This recipe for SPINACH AND ARTICHOKE DIP, by , is from Chapter Three Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Tuesday, January 13, 2009

Category:
Category:

Ingredients:  
Ingredients:  
8 oz. shredded part-skim milk 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
14 oz. can artichoke hearts, drained and chopped
8 oz. 1/3 less fat cream cheese, softened
8 oz. fat-free cream cheese, softened
1/2 (10 oz.) package frozen chopped spinach, thawed, drained, and squeezed dry

13.5 oz. baked tortilla chips

Directions:
Directions:
1. Preheat oven to 350.
2. Combine 1 and 1/2 cups mozzarella, sour cream, 2 tbsp. Parmesan, and next 6 ingredients (through spinach) in a large bowl; stir until well blended.
3. Spoon mixture into 1-1/2 qt. baking dish. Sprinkle with remaining 1/2 cup mozzarella and remaining 2 tbsp. Parmesan.
4. Bake at 350 for 30 minutes or until bubbly and golden brown. Serve with tortilla chips

Personal Notes:
Personal Notes:
I normally use reduced fat sour cream and 1/3 less-fat cream cheese, which I think gives a better taste, but this low fat version was very good also.

 

 

 

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