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    Spinach-and-Artichoke Dip


    Source of Recipe


    Cooking Light, SEPTEMBER 2000

    Recipe Introduction


    Serving size: 1/4 cup dip and about 6 chips; 3 Points per serving

    List of 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)

    Recipe



    Preheat oven to 350°.
    Combine 1 1/2 cups mozzarella, sour cream, 2 tablespoons Parmesan, and next 6 ingredients (2 tablespoons Parmesan through spinach) in a large bowl, and stir until well-blended. Spoon mixture into a 1 1/2-quart baking dish. Sprinkle with 1/2 cup mozzarella and 2 tablespoons Parmesan. Bake at 350° for 30 minutes or until bubbly and golden brown. Serve with tortilla chips.

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

    NUTRITION PER SERVING: 3 Points
    CALORIES 148(30% from fat); FAT 5g(sat 2.9g,mono 1.5g,poly 0.5g); PROTEIN 7.7g; CHOLESTEROL 17mg; CALCIUM 164mg; SODIUM 318mg; FIBER 1.5g; IRON 0.6mg; CARBOHYDRATE 18.3g

 

 

 

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