Spinach-and-Artichoke Dip

By Myrecipes (67,708 recipes)
Spinach-and-Artichoke Dip

Description

Best Appetizer. This warm, creamy, cheesy dip appears frequently at staff gatherings. People make it time and again because it's tasty and a snap to prepare. Assemble up to two days ahead, and bake just before serving.

Ingredients

  • 1 (13.5-ounce) package baked tortilla chips (about 16 cups)
  • 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
  • 1/2 cup fat-free sour cream
  • 1/4 cup (1 ounce) grated fresh Parmesan cheese, divided
  • 1/4 teaspoon black pepper
  • 2 cups (8 ounces) shredded part-skim mozzarella cheese, divided
  • 3 garlic cloves, crushed

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

Instructions

Read the preparation instructions at Myrecipes


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