Trouble With Toast

Recipe: Spinach and Artichoke Dip | April 4, 2008

In addition to chocolate mint brownies (the recipe for which I’ve already posted), my other contribution to the recent Food Blogger Potluck was this deliciously cheesy dip. And guess what–it’s light! That’s right, Cooking Light magazine promised to deliver a rich, flavorful dish with less fat and calories, and I definitely felt like this version passed the test. It’s quite thick, so make sure you have sturdy chips or bread to use for dipping. This is a great make-ahead recipe; I mixed everything together, put it in the baking dish, and refrigerated it, and then I just popped it in the oven about 30-40 minutes before I wanted to serve.

  • 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, crushed
    1 (14-ounce) can artichoke hearts, drained and chopped
    1 (8-ounce) block 1/3-less-fat cream cheese, softened
    1 (8-ounce) block fat-free cream cheese, softened
    1/2 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
    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, and next 6 ingredients (through spinach) 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.



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