Spinach Artichoke Dip - Cooking Light 09/07

“This dip is featured in Cooking Light's Sept 2007 issue. I wanted to post it in Zaar so I can reference it later without having to sift through a pile of magazines. Yum yum yum! Used baked tortilla chips to ensure you're snacking healthy. I'm not sure the nutrition counter will translate some of the ingredients properly because of their descriptions. Serving size 1/4 cup w/ 6 tortilla chips = 5g fat, 148 calories.”
READY IN:
40mins
SERVES:
22
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F.
  2. Combine 1 1/2 cups mozzarella, sour cream, 2 tablespoons Parmesan, and next 6 ingredients (through spinach) in a large bowl.
  3. Stir until well blended.
  4. Spoon mixture in a 1 1/2 quart baking dish.
  5. Sprinkle with remaining 1/2 cup mozzarella and remaining 2 tablespoons Parmesan.
  6. Bake at 350°F for 30 minutes or until golden brown.

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