With as many tailgates and get togethers as we have, I have developed what some might say is an excellent - mayonaise free - spinach dip.
Spinach & Artichoke Dip
2 cups Mozzerella cheese
1/2 Cup Fat Free Sour Cream
1/4 Cup Parmesean Cheese
1/4 Tsp Black Pepper
3 garlic cloves, crushed
1 (14 oz) can artichoke hearts, drained & chopped
1 (8 oz) 1/3 less fat Cream Cheese
1 (8 oz) Fat Free Cream Cheese
1/2 (10 oz) pkg of Frozen Spinach, defrosted and de-juiced
Crushed Red Pepper (to taste)
Combined 1 1/2 cups mozzerella, sour cream, 2 tbls parmesean cheese and remaining ingredients. Put in baking dish and cover with remaining 1/2 cup mozzerella and the remaining 2 tbls parmesean.
Bake at 350 for 30 minutes.
Serve warm with chips.
I have experimented over the years with the use of Fat Free vs. 1/3 less fat vs. "Full Fat"... honestly, in this recipe; you can't tell the difference.
I actually had some of this wonderful cheesy goodness that I had reserved. I used it in stuffed chicken for dinner this past week and must say, it was and Excellent Dinner.
For the Spinach (dip) Stuffed Chicken I slit two (salted and peppered) chicken breasts to creat a "pocket" and filled it with as much of the above dip as looked good (about a tablespoon or two). I then put in the baking dish and covered with Marinara Sauce. Bake at 350 for 45 minutes. I did put a little bit more Mozzerella and Parmesean on top for the last 10 minutes.
It was a really yummy. After thinking that I was a little strange at first (Wait, you want to use the dip for WHAT?), Chris was very impressed. It was a quick mid-week meal, that seemed somewhat impressive. :0)
- Chery
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