Made with lower fat ingredients. Thicker texture (not runny). Dip freezes well. If you haven't tried this type of dip yet, you don't know what you're missing! Cook time is for microwave.
- 300 g frozen chopped spinach, thawed and drained (1 package)
- 473.18 ml nonfat sour cream (1 package)
- 250 g low-fat cream cheese (1 package)
- 236.59 ml lowfat mozzarella cheese
- 118.29 ml grated parmesan cheese
- 398 ml artichoke hearts, drained and chopped (1 can, in brine)
- 14.79 ml lemon juice
- 14.79 ml fresh black pepper (or colored)
- 1 garlic clove, finely chopped
- 14.79 ml onion powder (optional)
- 4.92 ml chili pepper flakes (optional)
- Drain any liquid that may be sitting on top of the sour cream.
- Mix everything together well.
- Bake it at 350 degrees, stirring once or twice, until heated through (probably 40 minutes).
- If lazy, hungry, or just plain impatient, use the microwave (takes only a few minutes). This mix freezes well. There is no need to bake before freezing. You may want to freeze this recipe in four 2-cup containers (i. e. large plastic sour cream tubs)
- Serve with tortilla chips or pita.
This was soooo good. I served it with torilla chips and some toasted sourdough rounds. I didn't have the chilil pepper flakes and it was still very good. This was a big hit and I will be making it again. Thanks for the great recipe!
I used fat free cream cheese, mozzerella cheese and sour cream. I also mixed everything together and then put it in a 2-quart crock pot. I took the crock pot to work, turned it on to high for 2 hours and then turned it down to warm. I served with tortilla chips, Parmesan Garlic Triscuit Thin Crisps and Garlic Herb FlipSides pretzel crackers. Everyone loved this dip and there wasn't any left to take home. At least 6 people asked me for the recipe, and everyone was thrilled that is was such a healthy snack.
I just inherited a small crock pot. This works really well if you put the dip in the crock pot as it will remain warm while you're eating it.