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."
 
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Ready In:
40mins
Ingredients:
9
Serves:
22
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ingredients

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directions

  • Preheat oven to 350°F.
  • 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 in a 1 1/2 quart baking dish.
  • Sprinkle with remaining 1/2 cup mozzarella and remaining 2 tablespoons Parmesan.
  • Bake at 350°F for 30 minutes or until golden brown.

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Reviews

  1. Wow, I was just coming to post this recipe. I found it on the cooking light forums and tried it. It's soooo yummy. I've added some red pepper flakes to spice it up. I had a large container of full fat sour cream so I just used that instead of buying more sour cream. I also cooked it in a crock pot for about 2 hours on high. I used a 1.5 quart pot, which is a small one and it's full. Stiring as needed. I am taking it to a potluck today and I am sure it's going to be all gone.
     
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RECIPE SUBMITTED BY

I'm on a mission to produce home-maker type meals on a working girl's schedule! When I was very young, my mother was a homemaker and would make these amazing meals that I'll never forget. From an early age I would browse her many cookbooks and always held an interest in the neat ideas and recipes I found. When I was older and sometimes home alone, I would find a recipe we had the ingredients for and try my hand at it. Often without permission, and often substituting things that did not go with the dish AT ALL, but a learning experience all the same. :)
 
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