Spinach Artichoke Dip

December 14, 2009

I love a good spinach artichoke dip. The low fat ingredients in this recipe make it better for you, but also avoids separation of fats when thawed and cooked. Having this recipe in the freezer makes Superbowl parties, holiday gatherings or Saturday night dinners a breeze!

Spinach Artichoke Dip

10 oz pkg. frozen chopped spinach, thawed and drained
2 cups lowfat sour cream
8 oz. pkg low-fat cream cheese
1 cup part skim mozzarella cheese
1/2 cup grated Parmesan cheese
1 can artichoke hearts (in water), drained and chopped
1 tsp fresh black pepper
1 minced garlic clove
1 teaspoon chili pepper flakes (optional)

To Freeze:
- Combine all ingredients together well.
- Divide into 4 portions and store in 2 cup containers. Freeze.

To Prepare:
- Bake it at 350 degrees, stirring once or twice, until heated through (probably 40 minutes) OR heat in microwave until heated through, stirring every 60 seconds.

To Serve:
Serve with tortilla chips, toasted rounds of baguette or pita wedges.


Sara,  January 18, 2010  

I just made this over the weekend for a football party, it was a huge hit! Delicious!

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A new recipe will be posted each Monday and, of course, you can always search the archives by category.

The Goal of this blog is not just to give you my recipes, but to teach you which ingredients freeze well, which don't, methods and tips to help you freeze your own recipes...because who knows better what your family likes than you?

Do you only cook organic? Great! Are you a vegetarian? No problem! Make what works for you and save time, money and (let's be honest...stress) while doing it.

The Freeze Happy philosophy has made my life better and I'm pretty sure it can improve yours too.

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