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APPETIZER
DIPS AND SPREADS:
Spinach Artichoke Dip - Low Fat
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Spinach
and Artichoke Dip- Low Fat |
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Great light
version...
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2
cups |
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(8
ounces) shredded part-skim mozzarella
cheese, divided |
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½
cup |
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fat-free sour cream |
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¼
cup |
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(1
ounce) grated fresh Parmesan cheese,
divided |
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¼
tsp |
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black pepper |
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3
cloves |
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garlic, crushed |
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14
ounce |
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can
artichoke hearts, drained and chopped |
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8
ounce |
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package 1/3-less-fat cream cheese,
softened |
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8
ounce |
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package fat-free cream cheese, softened |
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½
10-ounce |
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package frozen chopped spinach, thawed,
drained and squeezed dry |
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13.5
ounce |
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package baked tortilla chips (about 16
cups) |
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1 |
Preheat oven
to 350°F. Spray 1½-quart baking dish with
nonstick spray. |
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2 |
Combine 1½
cups mozzarella, sour cream, 2 Tbsp. Parmesan,
and next 6 ingredients (through spinach) in a
large bowl, and stir until well-blended. Spoon
mixture into prepared baking dish. Sprinkle with
½ cup mozzarella and 2 Tbsp. Parmesan. |
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3 |
Bake for 30
minutes or until bubbly and golden brown. Serve
with tortilla chips. |
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Servings: 22 |
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Yield: 5 1/2 cups
- Serv. Size: 1/4 cup dip & 6 chips |
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Nutrition Facts |
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Amount Per Serving |
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Calories |
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154.66 |
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Calories From Fat (31%) |
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47.59 |
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% Daily Value |
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Total Fat
5.26g |
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8% |
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Saturated Fat 2.81g |
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14% |
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Cholesterol
15.48mg |
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5% |
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Sodium
276.45mg |
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12% |
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Potassium
185.59mg |
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5% |
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Carbohydrates
18.42g |
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6% |
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Dietary Fiber 2.11g |
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8% |
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Sugar 0.39g |
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Sugar Alcohols 0.00g |
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Net Carbohydrates
16.31g |
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Protein
8.82g |
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18% |
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WW Points 3 |
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Recipe Source |
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Cooking Light |
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