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Spinach-and-Artichoke Dip Recipe


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     Spinach-and-Artichoke Dip

Category   Appetizers
Sub Category   None
Servings   22
Preptime   15 minutes

1/2 cup fat-free sour cream
1/4 teaspoon freshly ground black pepper
3 garlic cloves, minced
(14-ounce) can artichoke hearts, drained and chopped
1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
1 (8-ounce) block 1/3-less-fat cream cheese, softened
1 (8-ounce) block fat-free cream cheese, softened
6 ounces part-skim mozzarella cheese, shredded and divided (about 1 1/2 cups)
1 ounce fresh Parmesan cheese, grated and divided (about 1/4 cup)

Preheat oven to 350.
Combine first 7 ingredients in a large bowl, stirring until well- blended. Add 4 ounces (1 cup) mozzarella and 2 tablespoons Parmesan; stir well. Spoon mixture into a broiler-safe 1 1/2- quart glass or ceramic baking dish. Sprinkle with remaining 1/2 cup mozzarella and remaining 2 tablespoons Parmesan. Bake at 350 for 30 minutes or until bubbly.
Preheat broiler to high (leave dish in oven). Broil dip for 3 minutes or until cheese is lightly browned.
Nutritional Information Amount per serving Calories- 75 Fat- 4.2g Saturated fat- 2.4g Monounsaturated fat- 1.1g Polyunsaturated fat- 0.2g Protein- 5.9g Carbohydrate- 3.7g Fiber- 0.4g Cholesterol- 15mg Iron- 0.5mg Sodium- 216mg Calcium- 150mg

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