Step 8: Tasty reduced fat hot spinach and artichoke dip
Bake in the oven for approximately 20-25 minutes or until the cheese starts to bubble and brown slightly. Remove from the oven using oven gloves and a...
Makes approximately 10 servings. For this instructable you will need 1 pack reduced fat cream cheese (8 ounces), 1/4 cup low fat sour cream, 1/4 cup grated Parmesan cheese, 1/4 cup reduced fat Italian blend cheese or four cheese Mexican blend, 1 teaspoon of garlic (I used pre-chopped garlic for ease), 1/2 teaspoon dried Italian blend herbs, 1/4 teaspoon garlic powder, 1 teaspoon dried onion flakes, 1 (14 ounce) can of artichoke hearts, 1 pack frozen spinach, salt and pepper to taste, 1/3 cup reduced fat (part skim) shredded mozzarella cheese. You will also need a 11/2 quart oven proof dish, 1 large mixing bowl, a sharp knife and measuring cups and oven gloves.
Step 1: Tasty reduced fat hot spinach and artichoke dip
Pre heat your oven to 360 degrees F (180 degrees C). Place the reduced fat cream cheese in the large mixing bowl.
Step 2: Tasty reduced fat hot spinach and artichoke dip
Soften / cream the reduced fat cream cheese with a fork (to help mx the ingredients in later)
Step 3: Tasty reduced fat hot spinach and artichoke dip
Add the sour cream, parmesan cheese, reduced fat Italian or Mexican blend cheese, minced garlic, dried Italian blend herbs, garlic powder, dried onion flakes and salt and pepper to the cream cheese in the bowl.
Step 4: Tasty reduced fat hot spinach and artichoke Dip
Open the can of artichoke hearts and drain off the liquid (I use large artichoke hearts as they are easier to handle). Be careful when cutting the artichoke as they can be slippery and slide from under the knife. I prefer the artichoke to be cut into 1/2 inch pieces to still have some bite and texture. The artichoke can be cut smaller depending on personal choice.
Step 5: Tasty reduced fat hot spinach and artichoke dip
In a medium sauce pan place the chopped frozen spinach with a 1/2 cup of water and put on the hob on a low heat until the spinach has thawed and just started to cook down. The water stops the spinach from catching on the bottom of the pan. Fresh spinach can be used as well but requires careful washing and chopping before wilting in the saucepan. When the spinach (fresh or frozen) is cooked drain the excess liquid from the spinach and allow to cool slightly.