Spinach & Artichoke Dip Recipe

This spinach and artichoke dip is creamy on the inside and crispy on the outside with a cheesy taste that’s appealing to all.

Each 1/4 cup serving is not only lower in calories and fat but packs almost 6 grams of protein.

INGREDIENTS

  • 1/2 cup fat-free sour cream
  • 1/4 teaspoon freshly ground black pepper
  • 3 garlic cloves, minced
  • 1 (14-ounce) can artichoke hearts, drained and chopped
  • 1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
  • 1 (8-ounce) block 1/3-less-fat cream cheese, softened
  • 1 (8-ounce) block fat-free cream cheese, softened
  • 6 ounces part-skim mozzarella cheese, shredded and divided (about 1 1/2 cups)
  • 1 ounce fresh Parmesan cheese, grated and divided (about 1/4 cup)

INSTRUCTIONS

  • Preheat oven to 350°F.
  • Combine the first 7 ingredients in a large bowl, stir 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.

 

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NUTRITIONAL INFO

  • Calories 75
  • Fat 4g
  • Saturated fat 3g
  • Monounsaturated fat 0g
  • Polyunsaturated fat 0g
  • Protein 6g
  • Carbohydrate 4g
  • Fiber 1g
  • Sugars 1g
  • Cholesterol 14mg
  • Iron 3%
  • Sodium 304mg
  • Calcium 15%
  • Potassium 75mg
  • Vitamin A 37%
  • Vitamin C 8%
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