Every food blog has to have a Spinach and Artichoke Dip recipe. It is, after all, the most ubiquitous party appetizer. Everyone inevitably has eaten it at a party or brought it to a party themselves. I never bring Spinach and Artichoke dip to parties because I like to try to bring something very unique or special. However; that does not mean that I don't totally dig this stuff. What isn't to love about cheesy melty goodness? Since I wouldn't normally decide to bring it somewhere I thought it was the perfect appetizer to make at home for my two person Superbowl Party. Forrest's Aunt Lucy once served this version, and I loved that it wasn't full fat. Very tasty and oh so easy - just throw all the ingredients in the bowl and stir!
Spinach and Artichoke Dip
Adapted from Cooking Light September 2007
Adapted from Cooking Light September 2007
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 Parmigiano-Reggiano cheese, divided
- 1/4 teaspoon black pepper
- 3 garlic cloves, minced
- 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 10-ounce package frozen chopped spinach, thawed, drained, and squeezed dry
- 1 (13.5-ounce) package baked tortilla chips (about 16 cups)
Preheat oven to 350°.
Combine 1 3/4 cups mozzarella, sour cream, 2 tablespoons Parmesan, and next 6 ingredients (through spinach) in a large bowl;
stir until well blended. Spoon mixture into a 1 1/2-quart baking dish or pie plate. Sprinkle with remaining 1/4 cup mozzarella and remaining 2 tablespoons Parmesan.
Bake at 350° for 30 minutes or until bubbly and golden brown.
Serve warm with tortilla chips.
