The Recipe

Spinach-and-Artichoke Dip

Name: Spinach-and-Artichoke Dip
Yield: 5 1/2 cups (serving size: 1/4 cup dip and about 6 chips)
Ingredients: 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)

COOK TIME : a few secondsPREP TIME : a few seconds

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Ingredients

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

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)

DIRECTIONS

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NUTRITION