| Prep Time | 13 minutes |
| Servings |
servings
|
Ingredients
- 1/2 cup Sour Cream fat-free
- 1/4 teaspoon Black Pepper freshly ground
- 3 cloves Garlic minced
- 14 oz can Artichoke Hearts drained and chopped
- 10 oz package Spinach chopped, thawed, drained and squeezed dry
- 2 8 oz blocks Cream Cheese 1/3-less-fat, softened
- 6 oz Mozzarella Cheese part-skim, shredded and divided (about 1 1/2 cups)
- 1 oz Parmesan Cheese fresh, grated and divided (about 1/4 cup)
Ingredients
|
Instructions
- Preheat oven to 350°
- Combine first 6 ingredients in a large bowl, stirring until well blended. Add 4 oz (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 bubble.
- Preheat broiler to high (leave dish in oven). Broil dip for 3 minutes or until cheese is lightly browned.
Recipe Notes
Serve with tortilla chips.
Make Ahead:
Assemble the dip, top with cheese, and refrigerate. Bake at 350° for 45 minutes; broil.
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