Tuesday, December 20, 2005

Spinach and Artichoke Dip

Spinach and Artichoke Dip

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)

1. Preheat oven to 350°.
2. Combine 1 1/2 cups mozzarella, sour cream, 2 tablespoons Parmesan, and next 6 ingredients (2 tablespoons Parmesan through spinach) in a large bowl, and stir until well-blended.
3. Spoon mixture into a 1 1/2-quart baking dish.
4. Sprinkle with 1/2 cup mozzarella and 2 tablespoons Parmesan.
5. Bake at 350° for 30 minutes or until bubbly and golden brown.
6. Serve with tortilla chips.

Yield: 5 1/2 cups (serving size: 1/4 cup dip and about 6 chips)

Nutrition Per Serving:
Calories 148 (30% from fat); Fat 5g (sat 2.9g, mono 1.5g, poly 0.5g); Protein 7.7g; Cholesterol 17mg; Calcium 164mg; Sodium 318mg; Fiber 1.5g; Iron 0.6mg; Carbohydrate 18.3g

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