Football season is here! This is a lighter version of a popular dip. Football combined with food can mean mindless eating, so it’s also a good time to be sure you are tasting and enjoying what you eat.
2 cups (8 ounces) shredded part-skim mozzarella cheese, divided
½ cup fat-free sour cream
¼ cup (1 ounce) grated fresh Parmesan cheese, divided
¼ 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
½ (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 degrees.
Combine 1 ½ 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 ½-quart baking dish. Sprinkle with remaining ½ cup mozzarella and remaining 2 tablespoons Parmesan. Bake at 350 degrees for 30 minutes or until bubbly and golden brown. Serve with tortilla chips. Yield: 5 ½ cups (serving size: ¼ cup dip and about 6 chips)
148 calories, 5g fat (2.9g sat), 7.7g protein, 18.3g carb, 1.5g fiber, 318mg sodium
From Cooking Light Magazine