I’ve been promising this recipe for a long time now and I’m happy I finally had a reason to make it so I could share!!! This is definitely one of my favorite party snacks, and it’s always a crowd pleaser. Not to mention that you can get creative with the leftovers! Last time I made it I used the leftovers to stuff an omelet. I’m sure you can imagine how ridiculously delicious that was. 🙂 Oh yes.
So here’s what you’ll need for the recipe:
- 2 cups (8 ounces) shredded part-skim mozzarella cheese, divided
- 1/2 cup low-fat sour cream
- 1/4 cup (1 ounce) grated fresh Parmesan cheese, divided
- 1/4 teaspoon black pepper
- 4 garlic cloves, minced
- 1 (14 ounce) can artichoke hearts, drained & chopped
- 2 (8 ounce) blocks of 1/3-less-fat cream cheese, softened
- 1/2 (10 ounce) package frozen chopped spinach, thawed, drained, and squeeze dry
- Serve with tortilla or pita chips
Preheat oven to 350 degrees.
Combine 1 + 1/2 cups mozzarella, sour cream, 2 tablespoons parmesan, and next 5 ingredients (2 tablespoons parmesan through spinach) in large bowl.
Stir until well-blended, and 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.
Then… Eat. It. Up!!
I hope you love it! 🙂
. . . . . .
In case it’s easier… here are the directions in one place:
- 2 cups (8 ounces) shredded part-skim mozzarella cheese, divided
- 1/2 cup low-fat sour cream
- 1/4 cup (1 ounce) grated fresh Parmesan cheese, divided
- 1/4 teaspoon black pepper
- 4 garlic cloves, minced
- 1 (14 ounce) can artichoke hearts, drained & chopped
- 2 (8 ounce) blocks of 1/3-less-fat cream cheese, softened
- 1/2 (10 ounce) package frozen chopped spinach, thawed, drained, and squeeze dry
- Serve with tortilla or pita chips
Preheat oven to 350 degrees. Combine 1 + 1/2 cups mozzarella, sour cream, 2 tablespoons parmesan, and next 5 ingredients (2 tablespoons parmesan through spinach) in large bowl. Stir until well-blended, and 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 or pita chips.
