Appetizers / Soups / Salads

BAKED SPINACH AND ARTICHOKE DIP takes 15 minutes to prepare.

BAKED SPINACH AND ARTICHOKE DIP takes 30 minutes to cook.

BAKED SPINACH AND ARTICHOKE DIP makes 20 servings.

The ingredients for BAKED SPINACH AND ARTICHOKE DIP are:

2 CUPS (8OZ) SHREDDED PART-SKIM MOZZARELLA CHEESE,DIVIDED.
1/2 CUP FAT FREE SOUR CREAM
1/4 CUP (1 OZ) GRATED FRESH PARMESAN CHEESE,DIVIDED
1/4 TEASPOON BLACK PEPPER
3 GARLIC CLOVES,CRUSHED
1 (14 OZ) CAN ARTICHOKE HEARTS,DRAINED AND CHOPPED
1 (8 OZ) BLOCK 1/3 LESS FAT FREE CREAM CHEESE SOFTENED.
1 (8 OZ) BLOCK FAT-FREE CREAM CHEESE,SOFTENED
1/2(10 OZ) PACKAGE FROZEN CHOPPED SPINACH,THAWED,DRAINED AND SQUEEZE DRY.
1 (13.5 OZ) PACKAGE BAKED TORILLA CHIPS

Here is how you make BAKED SPINACH AND ARTICHOKE DIP:

PREHEAT OVEN TO 350.COMBINE 1 1/2 CUPS MOZZARELLA,SOUR CREAM,2 TABLESPOONS PARMESAN,AND NEXT 6 INGREDIENTS (THROUGH SPINACH) IN 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.Number of Servings: 20Recipe submitted by SparkPeople user CSLUSHER.

The nutritional information for BAKED SPINACH AND ARTICHOKE DIP is:

• Servings Per Recipe: 20
• Amount Per Serving
• Calories: 173.5

• Total Fat: 5.7 g
• Cholesterol: 20.7 mg
• Sodium: 428.8 mg
• Total Carbs: 17.4 g
• Dietary Fiber: 7.6 g
• Protein: 16.5 g