Spinach Artichoke Dip
Source of Recipe
Calorie Commando
List of Ingredients
1 box frozen chopped spinach -- thawed
1 cup light sour cream
1/2 cup grated Parmesan
1 cup shredded part-skim mozzarella
8 ounces reduced fat cream cheese -- softened
4 cloves garlic -- crushed
1/2 teaspoon freshly ground black pepper -- plus more as needed (I used less)
1 teaspoon hot pepper sauce -- plus more as needed
1 can artichoke hearts -- (14-ounce) drained
Carrot sticks -- celery sticks or
baked tortilla strips, for servingRecipe
Preheat oven to 350 degrees F.
Squeeze all excess liquid from spinach, place in a food processor with sour cream, Parmesan, 1/2 cup of the mozzarella, the cream cheese, garlic, pepper and hot sauce.
Process until just blended but still slightly lumpy. Add artichokes and pulse to form a chunky mixture. Place in a 1-quart baking dish. Top with remaining mozzarella. Bake until bubbly, about 30 minutes. Serve with carrot sticks, celery sticks or baked tortilla strips.
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