Hope you had an amazing weekend! Mine was busy to the very end, and yesterday afternoon I attended a shower brunch for a girlfriend of mine. What did I bring? Spinach and artichoke dip. And not just any spinach and artichoke dip. I made the tried and true Cooking Light version (see recipe). I started making this during my senior year of college, and it has never let me down. Always delicious, easy, and much better for you than a non-light recipe. In fact, Cooking Light boasts that its version is 5.5 grams of fat and 99 calories per serving compared to the usual 16.8 grams of fat and 196 calories per serving.
- 2 cups shredded part-skim mozzarella cheese
- 1/2 cup fat-free sour cream
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon pepper
- 2-3 garlic cloves, minced
- 1 (14 oz.) can artichoke hearts, drained and chopped
- 1 (8 oz.) package of 1/3-less-fat cream cheese, softened
- 1 (8 oz.) package of fat-free cream cheese, softened
- 1 (10 oz.) package frozen chopped spinach, thawed, drained, and squeezed dry
- Preheat the oven to 350 degrees.
- Add 1 1/2 cups mozzarella, 2 tablespoons Parmesan cheese, and all other ingredients to a bowl. Mix well.
- Spoon into 1 1/2-quart baking dish, and then cover with remaining 1/2 cup of mozzarella cheese and remaining 2 tablespoons of Parmesan cheese.
- Cook until light brown and bubbly, approximately 30 minutes.
- Serve with your choice of whole wheat tortilla scoops, pita chips, celery, or carrots.
I hope you enjoy this tasty dip as much as we did! Please let me know if you have any variations of this dip. I’ve been thinking you could easily swap the sour cream for Greek yogurt; thoughts? And also, don’t forget you have until this Friday at midnight to be entered into the Yogi tea giveaway! Learn more about it here!