Artichoke Spinach Dip

Name: Artichoke Spinach Dip
Cook time: 45 min
Total time: 45 min
Yield: 5 1/2 cups
Ingredients: 2 cups shredded part-skim mozzarella cheese, divided; 1/2 cup nonfat sour cream; 1/4 cup 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) package reduced-fat cream cheese, softened; 1 (8 ounce) package fat free cream cheese, softened; 0.5 (10 ounce) package frozen chopped spinach, thawed, drained, and squeezed dry; 1/4 cup chopped sun-dried tomato

Submitted by lovestocook 6

"I found this in an old issue of cooking light and modified it by using fat free sour cream and adding sundried tomatoes, but roasted red peppers work equally well. I like to serve this with toasted sourdough slices. This keeps well in a crock pot on warm for parties."

Download

Ready In:: 45mins
Ingredients:: 10
Yields:: 5 1/2 cups

ingredients

2 cups shredded part-skim mozzarella cheese, divided
¹⁄₂ cup nonfat sour cream
¹⁄₄ cup 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) package reduced-fat cream cheese, softened
1 (8 ounce) package fat free cream cheese, softened
0.5 (10 ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
¹⁄₄ cup chopped sun-dried tomato

directions

Preparation.
Preheat oven to 350°.
Combine 1 1/2 cups mozzarella, sour cream, 2 tablespoons Parmesan, and next 7 ingredients (2 tablespoons Parmesan through sundried tomatoes) in a large bowl, and stir until well-blended. Spoon mixture into a 1 1/2-quart baking dish. Sprinkle with 1/2 cup mozzarella and 2 tablespoons Parmesan. Bake at 350° for 30 minutes or until bubbly and golden brown. .
Yield.
5 1/2 cups (serving size: 1/4 cup dip and about 6 chips.