Baked Spinach and Artichoke Dip

Baked Spinach and Artichoke Dip
Recipe type: Appetizer
Prep time: 
Cook time: 
Total time: 
Serves: 11
  • 2 (6-oz.) packages fresh baby spinach
  • 1 tablespoon butter
  • 1 (8-oz.) package ⅓-less-fat cream cheese
  • 1 garlic clove, chopped
  • 1 (14-oz.) can artichoke hearts, drained and chopped
  • ½ cup light sour cream
  • ½ cup shredded part-skim mozzarella cheese, divided
  • Fresh pita wedges or baked pita chips
  1. Microwave spinach in a large, microwave-safe bowl at HIGH 3 minutes or until wilted. Drain spinach well, pressing between paper towels. Chop spinach.
  2. Melt butter in a nonstick skillet over medium-high heat. Add cream cheese and garlic; cook 3 to 4 minutes, stirring constantly, until cream cheese melts. Fold in spinach, artichokes, sour cream, and ¼ cup mozzarella cheese; stir until cheese melts.
  3. Transfer mixture to a 1-qt. shallow baking dish. Sprinkle with remaining ¼ cup mozzarella cheese.
  4. Bake at 350° for 15 minutes or until hot and bubbly. Serve immediately with fresh pita wedges or baked pita chips.
  5. Note: Thoroughly wash bagged spinach before using.

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