Low-fat spinach and artichoke dip
So the other night we had a going-away party at my place after work for the copy desk intern. It was potluck, and the most-requested recipe was designer Andrea Martin's spinach dip. She left out the artichokes, she said, but the following is a very yummy recipe for a great party dip. (And as one other designer put it, you can almost fool yourself into believing it's good for you, what with all the no/low-fat ingredients and vegetables!)
Low-fat spinach and artichoke dip
2 cups (8 ounces) shredded part-skim mozzarella
cheese, divided
1/2 cup fat-free sour cream
1/4 cup (1 ounce) grated fresh Parmesan cheese,
divided
1/4 teaspoon black pepper
3 garlic cloves, crushed
1 (14-ounce) can artichoke hearts, drained and
chopped*
1 (8-ounce) block 1/3-less fat cream cheese, softened
1 (8-ounce) block fat-free cream cheese, softened
1/2 (10-ounce) package frozen chopped spinach, thawed,
drained and squeezed dry
Preheat oven to 350 degrees.
Combine 1 1/2 cups mozzarella, sour cream, 2 tablespoons Parmesan and next 6 ingredients (2 tablespoons Parmesan through spinach) in a large bowl, and stir until well-blended.
Spoon mixture into a 1 1/2-quart baking dish. Sprinkle with 1/2 cup mozzarella and 2 tablespoons Parmesan.
Bake for 30 minutes or until bubbly and golden brown.
Serve with tortilla chips.
Yields 5 1/2 cups. Serving size: 1/4 cup
Calories: 148 (30% from fat)
Fat: 5g (sat 2.9g, mono 1.5g, poly 0.5g)
Protein: 7.7g
Cholesterol: 17mg
Calcium: 164mg
Sodium: 318mg
Fiber: 1.5g
Iron: 0.6mg
Carbohydrate: 18.3g
