I had been dying to try out this recipe...and needless to say it was another keeper! I LOVE Spinach and Artichoke dip and was so stoked to see a recipe for it in Cooking Light. Yum!
Spinach and Artichoke Dip Healthy Makeover
Adapted from Cooking Light August 2009
2 cups shredded part-skim mozzarella cheese
1/2 cup fat free sour cream
1/4 cup grated fresh Parmesan cheese, divided
1/4 t black pepper
3 garlic cloves crushed
1 (14-oz) can artichoke hearts, drained and chopped
1 (8-oz) block 1/3 less-fat cream cheese, softened
1 (8-oz) block fat-free cream cheese, softened
1/2 package frozen chopped spinach, thawed, drained and squeezed dry
1 package baked tortilla chips
1. Preheat oven to 350
2. Combine 1.5 cups mozzarella, sour cream, 2 T Parmesan, and next 6 ingredients in a large bowl; stir until well blended. Spoon mixture into a 1.5 quart baking dish. Sprinkle with remaining mozzarella and remaining 2 T Parmesan. Bake at 350 for 30 minutes or until bubbly and golden brown.