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Light and Creamy Spinach Artichoke Dip Recipe

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Ingredients

Adjust Servings:
2 cups shredded part-skim mozzarella cheese, divided
1/2 cup nonfat sour cream
1/4 cup 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) package reduced-fat cream cheese, softened
1 (8 ounce) package fat free cream cheese, softened
0.5 (10 ounce) package frozen chopped spinach, thawed, drained, and squeezed dry

Nutritional information

108
Calories
51 g
Calories From Fat
5.7 g
Total Fat
3.6 g
Saturated Fat
21.3 mg
Cholesterol
300.5 mg
Sodium
5.3 g
Carbs
1.2 g
Dietary Fiber
1 g
Sugars
9.2 g
Protein
73g
Serving Size

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Light and Creamy Spinach Artichoke Dip Recipe

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    Cuisine:

    Wow, I was just coming to post this recipe. I found it on the cooking light forums and tried it. It's soooo yummy. I've added some red pepper flakes to spice it up. I had a large container of full fat sour cream so I just used that instead of buying more sour cream. I also cooked it in a crock pot for about 2 hours on high. used a 1.5 quart pot, which is a small one and it's full. Stiring as needed. I am taking it to a potluck today and I am sure it's going to be all gone.

    • 60 min
    • Serves 22
    • Easy

    Ingredients

    Directions

    Share

    Spinach Artichoke Dip – Cooking Light 09/07, This dip is featured in Cooking Light’s Sept 2007 issue I wanted to post it in Zaar so I can reference it later without having to sift through a pile of magazines Yum yum yum! Used baked tortilla chips to ensure you’re snacking healthy I’m not sure the nutrition counter will translate some of the ingredients properly because of their descriptions Serving size 1/4 cup w/ 6 tortilla chips = 5g fat, 148 calories , Wow, I was just coming to post this recipe I found it on the cooking light forums and tried it It’s soooo yummy I’ve added some red pepper flakes to spice it up I had a large container of full fat sour cream so I just used that instead of buying more sour cream I also cooked it in a crock pot for about 2 hours on high used a 1 5 quart pot, which is a small one and it’s full Stiring as needed I am taking it to a potluck today and I am sure it’s going to be all gone , This dip is featured in Cooking Light’s Sept 2007 issue I wanted to post it in Zaar so I can reference it later without having to sift through a pile of magazines Yum yum yum! Used baked tortilla chips to ensure you’re snacking healthy I’m not sure the nutrition counter will translate some of the ingredients properly because of their descriptions Serving size 1/4 cup w/ 6 tortilla chips = 5g fat, 148 calories


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    Steps

    1
    Done

    Preheat Oven to 350f.

    2
    Done

    Combine 1 1/2 Cups Mozzarella, Sour Cream, 2 Tablespoons Parmesan, and Next 6 Ingredients (through Spinach) in a Large Bowl.

    3
    Done

    Stir Until Well Blended.

    4
    Done

    Spoon Mixture in a 1 1/2 Quart Baking Dish.

    5
    Done

    Sprinkle With Remaining 1/2 Cup Mozzarella and Remaining 2 Tablespoons Parmesan.

    6
    Done

    Bake at 350f For 30 Minutes or Until Golden Brown.

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    Owen Hill

    BBQ master known for his expertly smoked and tender meats with a signature rub.

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