Spinach and Artichoke Dip
It's alway good to have some go-to appetizers for parties and guests, recipes such as vegetable platters, chips and dips always work well. If you are looking for a great dip recipe, you'll want to try this "Spinach and Artichoke Dip," recipe.
This spinach and artichoke dip appetizer recipe has all the creamy inside, brown and crispy on top texture and cheesy taste that makes dips like this appealing, but with less calories and fat. Some of the ingredinets you will need for this dip recipe include fat free sour cream, ground black pepper, minced garlic, artichoke hearts drained and chopped, frozen chopped spinach thawed drained and squeezed dry, softened cream cheese (1/3 less fat), softened fat free cream cheese, shredded and divided mozzarella cheese and grated parmesan cheese. To start preheat the oven to 350 degrees Fahrenheit. Combine the first 7 ingredients in a large bowl, stirring until well blended. Add 4 ounces mozzarella and 2 tablespoons parmesan and stir well.
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Artichokes can be prepared by boiling or steaming, the artichoke heart can also be preserved in oil. Another way to use artichokes is to completely break off all of the leaves, leaving the bare heart. The leaves are steamed to soften the fleshy base part of each leaf to be used as the basis for any number of side dishes or appetizing dips, or the fleshy part is left attached to the heart, while the upper parts of the leaves are discarded. The remaining concave shaped heart is often filled with meat, then fried or baked in a savory sauce. Frozen artichoke hearts are a timesaving substitute, though the consistency and stronger flavor of fresh hearts when available is preferred.
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