Spinach-and-Artichoke Dip
(from staceydan’s recipe box)
Calories: 148
Calories from fat: 30%
Fat: 5g
Saturated fat: 2.9g
Monounsaturated fat: 1.5g
Polyunsaturated fat: 0.5g
Protein: 7.7g
Carbohydrate: 18.3g
Fiber: 1.5g
Cholesterol: 17mg
Iron: 0.6mg
Sodium: 318mg
Calcium: 164mg
Categories: Sides
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-ounce) can artichoke hearts, drained and chopped
- 1 (8-ounce) block 1/3-less-fat cream cheese, softened $
- 1 (8-ounce) block fat-free cream cheese, softened $
- 1/2 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
- 1 (13.5-ounce) package baked tortilla chips (about 16 cups)
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-quart baking dish. Sprinkle with remaining 1/2 cup mozzarella and remaining 2 tablespoons Parmesan. Bake at 350° for 30 minutes or until bubbly and golden brown. Serve with tortilla chips.