11 October 2008

A part of our Girls' Night In dinner.

Spinach Artichoke Dip

1 14 oz. can artichoke hearts
9 oz. frozen spinach, thawed and drained
4 oz. (1 cup) shredded mozzarella
½ cup grated parmesan
½ cup mayonnaise (light is fine)
¾ - 1 cup fat-free sour cream
1 garlic clove

Preheat oven to 325°.

Combine all ingredients and put in a 1 quart casserole dish. Bake 20-25 minutes or until bubbly and brown.

Serve with toasted pita or tortilla chips.

Makes 4 servings.

You can also throw this into a slow cooker for a few hours on low, stirring occasionally.

The original recipe didn't call for the sour cream. But after mixing everything else up, it seemed kind of dry and clumpy. It turned out great, so we are glad we added the sour cream. The only thing I might change next time is to break up the artichoke hearts a little bit. The chunks were really big and sometimes it was hard to dip. But it tasted great. We had it with toasted whole wheat pita chips.

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