Spinach-and-Artichoke Dip

Best Appetizer. This warm, creamy, cheesy dip appears frequently at staff gatherings. People make it time and again because it's tasty and a snap to prepare. Assemble up to two days ahead, and bake just before serving. --Recipe by Krista Ackerbloom Montgomery (September 2000)

Yield: 5 1/2 cups (serving size: 1/4 cup dip and about 6 chips)

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
• 1  (13.5-ounce) package baked tortilla chips (about 16 cups)

Preparation

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. Serve with tortilla chips.

Nutritional Information

Calories:

148 (30% from fat)

Fat:

5g (sat 2.9g,mono 1.5g,poly 0.5g)

Protein:

7.7g

Carbohydrate:

18.3g

Fiber:

1.5g

Cholesterol:

17mg

Iron:

0.6mg

Sodium:

318mg

Calcium:

164mg