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Spinach-and-Artichoke Dip Recipe

   
 

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     Spinach-and-Artichoke Dip

Category   Appetizers
Sub Category   None
Servings   5 1/2 cups

Ingredients
2 cups shredded part-skim mozarella cheese
1/2 cup fat-free sour cream
1/4 cup grated fresh Parmesan cheese
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
1 (8-ounce) block fat-free cream cheese
1/2 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
 
1 (13.5 ounce) package baked tortilla chips

Instructions
Preheat oven to 350 degrees.
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 degrees for 30 minutes until bubbly and golden brown.
Serve warm dip with tortilla chips.


Originally Submitted
10/13/2007





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