Spinach-and-Artichoke Dip
(Starter/Appetizer)

INGREDIENTS

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
1  (13.5-ounce) package baked tortilla chips (about 16 cups)

DIRECTIONS

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 at 350 degrees for 30 minutes or until bubbly and golden brown. Serve with tortilla chips.

Calories: 148 (30% from fat). Fat: 5g (sat 2.9g,mono 1.5g,poly 0.5g). Protein: 7.7g. Carbohydrate: 18.3g. Fiber: 1.5g. Cholesterol: 17mg. Iron: 0.6mg. Sodium: 318mg. Calcium: 164mg.

SERVINGS: 5 1/2 cups (serving size: 1/4 cup dip and about 6 chips)

Recipe from Cooking Light, SEPTEMBER 2000