Spinach-and-Artichoke Dip
Author: 
Recipe type: Main dish
Cuisine: American
 
A go-to appetizer for parties, this spinach and artichoke dip has all the creamy-inside, brown-and-crispy-on-top texture and cheesy taste that makes dips like this appealing, but with less calories and fat.
Ingredients
  • ½ cup fat-free sour cream
  • ¼ teaspoon freshly ground black pepper
  • 3 garlic cloves, minced
  • 1 (14-ounce) can artichoke hearts, drained and chopped
  • 1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
  • 1 (8-ounce) block
  • ⅓-less-fat cream cheese, softened
  • 1 (8-ounce) block fat-free cream cheese, softened
  • 6 ounces part-skim mozzarella cheese, shredded and divided (about 1½ cups)
  • 1 ounce fresh Parmesan cheese, grated and divided (about ¼ cup)
Instructions
  1. Preheat oven to 350°.
  2. Combine first 7 ingredients in a large bowl, stirring until well-blended. Add 4 ounces (1 cup) mozzarella and 2 tablespoons Parmesan; stir well. Spoon mixture into a broiler-safe 1½-quart glass or ceramic baking dish. Sprinkle with remaining ½ cup mozzarella and remaining 2 tablespoons Parmesan. Bake at 350° for 30 minutes or until bubbly.
  3. Preheat broiler to high (leave dish in oven). Broil dip for 3 minutes or until cheese is lightly browned.
Recipe by Cooking TV Recipes at https://cookingtv-channel.com/spinach-and-artichoke-dip/