Spinach And Artichoke Dip
A different vegetarian dip for those special occaisions. The spinach and artichike work well together and make a great dip for the tortilla crips.
8 oz grated mozzarella cheese
1/2 cup fat-free sour cream
1 oz grated Parmesan cheese *
1/4 teaspoon black pepper
3 garlic cloves, crushed
14 oz canned artichoke hearts, drained and chopped
8 oz low fat cream cheese
1/2 packet frozen chopped spinach about 10oz when thawed, drained, and squeezed dry
14 oz baked tortilla chips - about 16 cups full
Preheat oven to 350.
Combine 1-1/2 cups mozzarella, sour cream, 2 tablespoons Parmesan, and the black pepper, crushed garlic cloves, artichoke hearts, cream cheese and the 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 350F for 30 minutes or until bubbly and golden brown.
Serve with tortilla chips.
* Traditional Parmesan is not exactly a vegetarian cheese, there are though a limited number of alternatives.
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