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Light Spinach and Artichoke Dip

I fell in love with this Light Spinach and Artichoke Dip.  Not only is it half the calories than normal but I think it tastes twice as good.  I got this recipe out of a Cooking Light cookbook a few years ago.  Be warned this dip feeds a crowd, so either make half or prepare eat this all week-long.  Or just sit and eat the whole thing, I know I could.

Lite Spinach and Artichoke Dip

Light Spinach and Artichoke Dip:

  • 2 cups mozzarella, shredded and divided
  • 1/2 cup fat-free sour cream
  • 1/4 cup grated fresh parmesan cheese, divided
  • 1/4 tsp black pepper
  • 3 garlic cloves, crushed
  • 14 oz. can artichoke hearts, drained and chopped
  • 2 (8 oz.) blocks of 1/3 less fat cream cheese, softened
  • 1/2 (10 oz.) package of frozen spinach, thawed and drained well

Preheat oven to 350 degrees.

Mix 1/2 cup mozzarella and 2 Tbs parmesan cheese, and set aside.

Combine the remaining ingredients, mix until well combined.

Spoon into a lightly greased 1 1/2 quart baking dish.

Sprinkle with the cheese mixture.

Bake for 30 minutes or until bubbly and golden brown.

Serve warm with tortilla chips or crackers.Lite Artichoke and Spinach Dip

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About feedingmrpicky

Nothing to do but take care of my family and cook.

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