Spinach and Artichoke Dip |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Nice, no mayo Ingredients:
8 ounces mozzarella cheese, shredded |
1/2 cup sour cream (fat free ok) |
1 ounce parmesan cheese, grated |
1/4 teaspoon black pepper |
3 teaspoons garlic, minced |
14 ounces artichoke hearts, drained and chopped |
8 ounces cream cheese, softened (lofat good) |
10 ounces frozen spinach, chopped, thawed, drained and squeezed dry |
Directions:
1. Preheat oven to 350.
2. Combine 3/4 of mozzerella, sour cream, half parmesean and everything else. Stir till well blended.
3. Spoon into baking dish and sprinkle with the rest of the mozzerella and parmesean.
4. Bake for 30 minutes or until bubbly and golden brown.
5. Serve with tortilla chips.
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