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Baked Spinach-and-Artichoke Dip Recipe

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This recipe for Baked Spinach-and-Artichoke Dip is from South Carolina Office of Rural Health 20th Anniversary Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 (6oz) packages fresh baby spinach, washed
1 TBSP butter
1 (8oz) package 1/3 less fat cream cheese
1 garlic clove, chopped
1 (14oz) can artichoke hearts, drained and chopped
1/2 cup light sour cream
1/2 cup shredded part-skim mozzarella cheese
fresh pita wedges or baked pita chips
Directions:
Directions:
Microwave spinach in a large, microwave-safe bowl at high for 3 minutes or until wilted. Drain spinach well, pressing between paper towels. Chop spinach.
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 1/4 cup mozzarella, stir until cheese melts.
Transfer mixture to a 1-quart shallow baking dish. Sprinkle with remaining 1/4 cup mozzarella cheese.
Bake at 350º for 15 minutes or until hot and bubbly. Serve immediately with fresh pita wedges or baked pita chips.
Number Of Servings:
Number Of Servings:
11

 

 

 

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