Warm and Toasty Spinach and Artichoke Dip
- Ready In:
- 35mins
- Ingredients:
- 9
- Yields:
-
5 1/2 cups
- Serves:
- 20
ingredients
- 2 (8 ounce) blocks reduced-fat cream cheese, softened
- 1⁄2 cup fat free sour cream
- 2 cups shredded part-skim mozzarella cheese
- 1⁄4 cup grated parmigiano-reggiano cheese, divided
- 1⁄2 cup buttermilk (or regular milk)
- 1⁄4 teaspoon pepper, freshly ground
- 3 -4 garlic cloves, minced
- 1 (14 ounce) can artichoke hearts, drained and chopped
- 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
directions
- Preheat oven to 350°F.
- Cream softened cream cheese and sour cream together.
- Add milk, 1-1/2 cups mozzarella cheese and 2 tablespoons parmesan cheese, pepper and garlic to cream cheese mixture.
- Stir in artichokes and spinach until well blended.
- Spoon into 1-1/2 quart baking dish.
- Sprinkle remaining cheese over top of dip.
- Bake at 350° F for 30 minutes or until bubbly. Broil a few minutes until golden brown.
- Enjoy with tortilla chips, crackers or veggies.
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RECIPE SUBMITTED BY
Although a stone's throw away from the Golden Dome at Notre Dame, I went to Michigan State and am a true, die hard Spartan. Dubbed by my husband as a "messie chef", I love to cook and try new recipes out on my family. I also have quite a cookbook collection and practically read them like novels. What can I say, I love food and appreciate all kinds. I love to sample regional favorites on various trips. I'm also a mom of 2 wonderful girls...5 and 2 years old. I love the Rachael Ray and OAMC concepts so I'm able to spend more time with my family.
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