Cheese and Artichoke Dip

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


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