Cat Cora’s spinach-artichoke dip
fresh baby spinach
2 cup(s), roughly chopped
canned artichoke hearts without oil
14 oz, drained, coarsely chopped (packed in water)
low fat cream cheese
shredded part-skim mozzarella cheese
grated Parmesan cheese
½ cup(s), high-quality, divided
fresh vegetable sticks
- Preheat oven to 350°F.
- In a large bowl, combine spinach, artichoke hearts, cream cheese, mozzarella, 10 Tbsp Parmesan, sour cream, salt, black pepper, garlic salt, and cayenne; spoon into a 2 quart baking dish.
- Bake, uncovered, about 15 minutes; sprinkle with remaining 2 Tbsp Parmesan and bake for 5 minutes more.
- Serve warm with raw vegetables.
- Serving size: about 1/3 c