Another appetizer I made for the Superbowl is Spinach Artichoke Dip.  This is a recipe from the Cooking Light Cookbook,  I changed the ingredients a little because I don’t like the taste of fat free sour cream and cream cheese.  But if you want to make a healthier version use fat free sour cream and replace one of the blocks of reduced fat cream cheese with fat free cream cheese.   Serve this appetizer with tortilla chips or toasted pieces of French bread.

Ingredients

2  cups  (8 ounces) shredded part-skim mozzarella cheese, divided

1/2  cup  light sour cream

1/4  cup  (1 ounce) grated fresh Parmesan cheese, divided

1/4  teaspoon  black pepper

3  garlic cloves, crushed

1  (14-ounce) can artichoke hearts, drained and chopped

2  (8-ounce) block 1/3-less-fat cream cheese, softened

1/2  (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry

Preparation

Preheat oven to 350°.

Combine 1 1/2 cups mozzarella, sour cream, 2 tablespoons Parmesan, and next 6 ingredients  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 350° for 30 minutes or until bubbly and golden brown. Serve with tortilla chips.

Enjoy!

-K