Whether I’m having a bunch of people over or going to a party at a friend’s house, this appetizer is a huge hit. The recipe was originally created by Krista Ackerbloom Montgomery and featured in the September 2007 edition of Cooking Light. It goes especially well with tortilla chips and cut veggies, as well as pita chips (if you are having friends over who can eat gluten.) Also, for an extra kick, try adding some roasted red peppers. Enjoy!
Spinach and Artichoke Dip
Adapted from a recipe by Krista Ackerbloom Montgomery, September 2007 Cooking Light
2 cups (8 ounces) shredded part-skim mozzarella cheese, divided
1/2 cup fat-free sour cream
1/4 cup (1 ounce) grated fresh Parmesan cheese, divided
1/4 teaspoon black pepper
3 garlic cloves, minced
1 (14-ounce) can artichoke hearts, drained and chopped
1/2 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
1 (8-ounce) block 1/3-less-fat cream cheese, softened
1 (8-ounce) block fat-free cream cheese, softened
1 (13.5-ounce) package baked tortilla chips (about 16 cups)
Preheat oven to 350°.
Combine 1 1/2 cups mozzarella, sour cream, 2 tablespoons Parmesan, pepper, garlic, artichoke, spinach and both blocks of cream cheese 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.
Yield: 5 1/2 cups (serving size: 1/4 cup dip and about 6 chips)