Healthy Spinach Artichoke Cheese Dip
Ingredients
- 10 oz bag fresh spinach
- 6 oz (¾ block) ⅓ less-fat cream cheese, softened
- 6 oz (¾ block) fat-free cream cheese, softened
- ½ cup fat-free sour cream
- 1 ½ cups part-skim mozzarella, shredded
- 1 (14 oz) canned (opt for fresh) artichoke hearts, drained and chopped
- ½ teaspoon freshly ground black pepper
- 3 garlic cloves, crushed (not minced)
- 6 tablespoons shredded parmesan cheese, divided
Directions
For warm dip
- Preheat oven to 350°F.
- Tear spinach into bite-size pieces, removing any thick stems. Rinse in a colander, leaving a little water on the leaves. In a large nonstick skillet or Dutch oven, sauté the spinach over medium heat until wilted. Drain in the colander, pushing a little of the extra water out.
- In a large mixing bowl, combine the cream cheeses with a potato masher. Add sour cream and mash more. Add spinach, mozzarella, artichokes, pepper, garlic, and 2 tablespoons of the parmesan. Stir everything until thoroughly combined.
- Pour mixture into a 1 ½ quart baking dish. Sprinkle remaining ¼ cup of Parmesan on top. Bake 30 minutes, or until parmesan is melted dip is all bubbly. Remove from oven and give it a minute or two to cool down.
Nutritional Information per ½ cup
Calories: 135 Fat: 7 grams
recipe from here
