Spinach & Artichoke Dip
A go-to appetizer for parties, this spinach and artichoke dip has all the creamy-inside, brown-and-crispy-on-top texture and cheesy taste that makes dips like this appealing, but with fewer calories and fat.This spinach-artichoke dip has a rich, creamy texture that's perfect for a comforting appetizer. Mozzarella and Parmesan cheeses add a savory, satisfying flavor to every bite. Fat-free cream cheese and sour cream lighten it up.
Servings: 22
Ingredients
- ½ cup fat-free sour cream
- ¼ tsp freshly ground black pepper
- 3 cloves garlic minced
- 1 (14oz) can artichoke hearts drained and chopped
- 1 (10oz) pkg frozen chopped spinach thawed, drained, and squeezed dry
- 1 (8oz) block 1/3-less-fat cream cheese softened
- 1 (8oz) block fat-free cream cheese softened
- 6 oz part-skim mozzarella cheese shredded and divided (about 1½ cups)
- 1 oz fresh Parmesan cheese grated and divided (about 1/4 cup)
Instructions
- Preheat oven to 350°F.
- Combine sour cream, ground pepper, garlic, artichoke hearts, spinach and cream cheese in a large bowl, stirring until well-blended. Add 4 ounces (1 cup) mozzarella and 2 tablespoons Parmesan; stir well. Spoon mixture into a broiler-safe 1 1/2-quart glass or ceramic baking dish. Sprinkle with remaining 1/2 cup mozzarella and remaining 2 tablespoons Parmesan. Bake at 350°F for 30 minutes or until bubbly.
- Preheat broiler to high (leave dish in oven). Broil dip for 3 minutes or until cheese is lightly browned.