Spinach and Artichoke Dip

Yield: 5 1/2 cups (serving size: 1/4 cup dip and 6 chips)
Source: Cookinglight.com


2 cups shredded part- skim mozzarella cheese, divided
1/2 cup FF sour cream
1/4 cup grated fresh parmesan cheese, divided
1/4 t black pepper
3 cloves garlic, crushed
1 (14 oz) can artichoke hearts, drained and chopped
1 (8 oz) block 1/3 less fat cream cheese
1 (8 oz) block FF cream cheese
1/2 (10 oz)pkg frozen chopped shinach, thawed, drained and squeezed dry
1 (13.5oz) bag baked tortilla chips


  1. Preheat oven to 350 degrees.
  2. Combine 1 1/2 cups mozzarella, sour cream, 2 T of the Parm cheese and the next 6 ingredients in a large bowl and combine well.
  3. Spoon mixture into a baking dish. Sprinkle with remaining 1/2 cup Mozz and 2T Parm cheeses.
  4. Bake for 30 minutes until brown.


Healthy Units: 3 per serving (1 per serving without the chips)
cal 148; protein 7.7g; carb 18.3g; fiber 1.5g; fat 5g; chol 17mg; iron 0.6mg; sodium 318mg; calc 164mg

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