Spinach and Artichoke Dip1 box of frozen spinach
1/2 cup unsalted butter
1 lb. low-fat cream cheese at room temperature
5 cloves of minced garlic (adjust to your preference...I love the garlicky taste!)
1 13.5-oz. can artichoke hearts, drained and coarsely chopped
1 8-oz.carton low-fat sour cream
8 oz. shredded low-fat mozzarella cheese
1 large round sourdough loaf (1- to 2-lb. size)
Pita or Tortilla chips for dipping
1. Microwave the spinach per the box instructions. (usually 4 minutes on high). Be sure to place in a microwaveable bowl and cover.
1 8-oz.carton low-fat sour cream
8 oz. shredded low-fat mozzarella cheese
1 large round sourdough loaf (1- to 2-lb. size)
Pita or Tortilla chips for dipping
1. Microwave the spinach per the box instructions. (usually 4 minutes on high). Be sure to place in a microwaveable bowl and cover.
2. Preheat the oven to 350F.
3. Melt the butter in a nonsuck skillet over medium-low heat. Squeeze excess moisture from the spinach by using a clean kitchen towel or cheesecloth, and add to the skillet.
4. Stir in the cream cheese and garlic, and continue stirring until the cream cheese has melted.
5. Fold in the artichoke hearts, sour cream and three-fourths of the mozzarella. Allow all of the cheeses to melt.
6. Meanwhile, cut the top off the bread loaf, and, using a sharp knife, cut out the interior. Slice it into cubes for dipping or save and make into croutons.
7. Pour the cheese mixture into the bread loaf, and put the loaf on a cookie sheet. Top with the remaining mozzarella, and cover with foil. Or, you can refrigerate the loaf until it's ready to serve.
8. Bake the stuffed bread for 25-30 minutes covered. Remove the foil, and bake for about 10-15 minutes uncovered, or until the cheese is hot and bubbly and looks like the top of pizza.
3. Melt the butter in a nonsuck skillet over medium-low heat. Squeeze excess moisture from the spinach by using a clean kitchen towel or cheesecloth, and add to the skillet.
4. Stir in the cream cheese and garlic, and continue stirring until the cream cheese has melted.
5. Fold in the artichoke hearts, sour cream and three-fourths of the mozzarella. Allow all of the cheeses to melt.
6. Meanwhile, cut the top off the bread loaf, and, using a sharp knife, cut out the interior. Slice it into cubes for dipping or save and make into croutons.
7. Pour the cheese mixture into the bread loaf, and put the loaf on a cookie sheet. Top with the remaining mozzarella, and cover with foil. Or, you can refrigerate the loaf until it's ready to serve.
8. Bake the stuffed bread for 25-30 minutes covered. Remove the foil, and bake for about 10-15 minutes uncovered, or until the cheese is hot and bubbly and looks like the top of pizza.
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