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Spinach and Artichoke Dip Recipe

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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.

Beth Dlug
Added: Sunday, November 11, 2007


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

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.




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