Right after we moved in, Justin asked me to make some kind of appetizer, any appetizer, that he could snack on when he got home while I was still making dinner. I may or may not have been craving SPinach Artichoke Dip myslf, and I may or may not have gained a couple pounds during the three day trek out West, so I pulled out a recipe I had bookmarked in the September 2007 issue of Cooking Light, the culinary equivalent of a Little Black Dress, always there for you and always soooo good! It was voted Best Appetizer (of all time!) by CL readers so I figured, what the hell!
2 C shredded part-skim mozzarella cheese, divided ½ C fat-free sour cream
¼ C grated fresh Parmesan cheese, divided
¼ tsp black pepper
3 garlic cloves, crushed (I minced mine)
1 (14-oz) can artichoke hearts, drained and chopped
1 (8-oz) block ⅓-less-fat cream cheese, softened
1 (8-oz) block fat-free cream cheese, softened
½ (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
Preheat oven to 350°. Combine 1 ½ cups mozzarella, sour cream, 2 Tblsp Parmesan, and next 6 ingredients (through spinach) in a large bowl; stir until well blended. Spoon mixture into a baking dish. Sprinkle with remaining ½ C mozzarella and remaining 2 Tblsp Parmesan. Bake at 350° for 30 minutes or until bubbly and golden brown. Serve with tortilla chips. (I also served with celery...yum and a lil healthier!)
This dip is soooooo, I mean sooooooooo good! Justin loved it! I made it for his birthday party and everyone there loved it, too. I've also taken some leftovers and stuffed it into chicken. To. Die. For.
2 comments:
Looks awesome!! I'm gonna try making it soon. I'll let you know how my attempt goes. PS I love the idea of sharing recipes. Maybe I'll post some if I make something fun and we can share! So keep em coming:)
Chip right off of the old block....you go girl!!!
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