One of my favorite dips to have is Spinach Artichoke Dip. But, it can be a challenge because there is So. Much. Cheese. Back when I was in college, I found this recipe in Cooking Light and I have enjoyed it ever since. It’s lightened up and is delicious.
Spinach Artichoke Dip
2 c mozzarella cheese, divided
1/2 c fat free sour cream
1/4 c grated fresh Parmesan cheese, divided
1/4 tsp black pepper
3 garlic cloves, crushed
1 can artichoke hearts, drained and chopped
8 oz 1/3 less fat cream cheese, softened
8 oz fat free cream cheese, softened
1/2 package frozen chopped spinach, thawed, drained, and squeezed dry
Preheat oven to 350 degrees. Combine 1 1/2 c mozzarella, sour cream, 2 Tbsp Parmesan, and next 6 ingredients in a large bowl, stirring until well-blended. Spoon mixture into a 1 1/2 quart baking dish. Sprinkle with 1/2 c mozzarella and 2 Tbsp Parmesan. Bake at 350 for 30 minutes or until bubbly and golden brown. Serve with tortilla chips.
Note: On Christmas Eve, my sister called and said she was doubling the batch and making this in the crockpot for a family gathering. We started to think about how to best heat it in a crockpot, knowing that they would leave the crockpot plugged in from 3-5:30, while the family attended Christmas Eve services. We landed on cooking it for 60 minutes to get it heated through early in the day and then leaving it on the warm setting while they were at Mass.