Ingredients

  • ½ cup fat-free sour cream
  • ¼ teaspoon freshly ground black pepper
  • 3 garlic cloves, minced
  • 1 (14-ounce) can artichoke hearts, drained and chopped
  • 1 (10-ounce) package of frozen chopped spinach, thawed, drained, and squeezed dry
  • 1 (8-ounce) block 1/3-less-fat cream cheese, softened
  • 1 (8-ounce) block of fat-free cream cheese, softened
  • 6 ounces part-skim mozzarella cheese, shredded and divided (about 1 1/2 cups)
  • 1 ounce fresh Parmesan cheese, grated and divided (about 1/4 cup)

Instructions

  1. Preheat oven to 350°F.

  2. Combine sour cream, ground pepper, garlic, artichoke hearts, spinach, and cream cheese in a large bowl, stirring until well-blended.

  3. Add 4 ounces (1 cup) mozzarella and 2 tablespoons Parmesan; stir well.

  4. Spoon mixture into a broiler-safe 1 1/2-quart glass or ceramic baking dish. Sprinkle with remaining 1/2 cup mozzarella and remaining 2 tablespoons Parmesan. Bake at 350°F for 30 minutes or until bubbly.

  5. Preheat the broiler to high (leave the dish in the oven). Broil dip for 3 minutes or until cheese is lightly browned.

Nutrition Facts

Serving Size: ¼ cup dip, ¼ cup vegetables, 1 slice whole wheat baguette

Calories: 169 kcals

Carbs: 21g

Fiber: 2g

Total Sugars: 2g

Protein: 7g

Total Fat: 7g

Sodium: 379mg

⋅ Adapted from Eating Well