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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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Light |
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All Rights Reserved.
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