This holiday season you need not put your weight loss endeavors into jeopardy. We bring you a yummy recipe approved by our US-registered bariatric diet expert packed with nutrients that can be made in advance. Just pop it in the oven 30 minutes before guests arrive. Instead of using crackers or tortilla chips to dip, try using an assortment of raw vegetables for a healthier twist.
Spinach and Artichoke Dip
A yummy recipe packed with nutrients that can be made in advance. Just pop it in the oven 30 minutes before guests arrive. Instead of using crackers or tortilla chips to dip, try using an assortment of raw vegetables for a healthier twist.
- 2 cups (8ounces) shredded part-skin mozzarella cheese, divided
- ½ cup fat-free or reduced-fat sour cream
- ¼ cup (1 ounce) grated fresh Parmesan cheese, divided
- ¼ teaspoon black pepper
- 3 garlic cloves, crushed
- 1 (14 ounces) canned artichokes hearts, drained and chopped
- 1 (8 ounces) block, 1/3 less fat cream cheese, softened
- 1 (8 ounces) block fat-free cream cheese, softened
- ½ (10 ounces) package frozen chopped spinach, thawed, drained, and squeezed dry
- 1 (13.5 ounces) package baked tortilla chips (about 16 cups)
- Preheat oven to 350 degrees.
- Combine 1 ½ cups mozzarella, sour cream, 2 tablespoons Parmesan and the next 6 ingredients (through spinach) in a large bowl and stir until it is mixed well.
- Spoon mixture into a 1 ½ quart baking dish.
- Sprinkle with remaining ½ cup mozzarella and remaining 2 tablespoons Parmesan.
- Bake at 350 degrees for 30 minutes or until bubbly and golden brown.
- Serve with tortilla chips, carrot sticks, cucumber slices, red pepper slices or whole wheat pita bread.
Printable recipe available here.