Here is another delight from Cooking Light. It is so easy and you can assemble it well ahead of time.
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 Parmesan cheese, divided
1/4 teaspoon black pepper
3 garlic cloves, crushed
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
1/2 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
Preheat oven to 350°. Combine 1 1/2 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. Sprinkle with remaining 1/2 cup mozzarella and remaining 2 tablespoons Parmesan. Bake at 350° for 30 minutes or until bubbly and golden brown.
Yield 5 1/2 cups (serving size: 1/4 cup dip) WW points = 2 points
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2 comments:
THANK YOU, THANK YOU, THANK YOU!!!!!
I LOVED spinach artichoke dip until I saw my mom make it with mayonaisse once (won't. eat. mayo.) and she told me EVERYONE made it like that. B.S. - YAY!
Seriously, a thousand thanks!!
Good point - I have another recipe that I loved for spinach-artichoke dip but it did call for mayo.
I like this one because it is light but it still tastes rich.
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