November 04, 2009

Spinach Artichoke Dip

One of the easy ways to get my crew to eat spinach is to hide it in a dip. Served with tortilla chips, my entire family will eat this side dish/appetizer and not only am I sneaking spinach into their diets, but it's so incredibly fast that I can whip it up and have it baking within minutes while I make the rest of the meal. I admit that I like to eat it as a 'side dish' as well - no tortilla's needed! This one calls for black pepper, which I don't typically add. It also has a lower-fat base to it, using fat-free sour cream and 1/3 fat cream cheese. You can substitute a 1/2 block of fat-free in place of the cream cheese called for but I wouldn't use a full block of fat-free as it won't set up as well.

Another Spinach Artichoke Dip

2 c (8 oz) shredded part-skim mozzarella cheese, divided
1/2 c fat-free sour cream
1/4 c (1 ounce) grated fresh Parmesan cheese, divided
1/4 t black pepper
3 garlic cloves, crushed
1 (14 oz) can artichoke hearts, drained and chopped
8 block 1/3-less-fat cream cheese, softened
1/2 (10-oz) package frozen chopped spinach, thawed, drained, and squeezed dry
Tortilla Chips to serve with it

Preheat oven to 350°. Combine 1 1/2 cups mozzarella, sour cream, 2 tablespoons Parmesan and the rest of the ingredients 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.Print Friendly and PDF