Dips are great, fun to serve and easy to make. I was frantic last Friday night because we were having a couple over for dinner and by 6:30 p.m., I hadn’t yet decided what I was going to make nor had I gone to the grocery store!

For our appetizer, I looked up this simple recipe for spinach artichoke dip – all I had to do was mix a whole bunch of ingredients together and bake it for 30 mins. How easy is that? And do you know what was the icing on the cake was? It turned out fabulous!




2 cups (8 ounces) shredded part-skim mozzarella cheese, divided
1/2 cup fat-free sour cream
1/4 cup (1 ounce) grated fresh Parmesan cheese, divided
1/4 teaspoon black pepper
3 garlic cloves, crushed
1 (14-ounce) can artichoke hearts, drained and chopped
1 (8-ounce) block 1/3-less-fat cream cheese, softened
1 (8-ounce) block fat-free cream cheese, softened
1/2 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
1 (13.5-ounce) package baked tortilla chips (about 16 cups)

Preheat oven to 350°.

Combine 1 1/2 cups mozzarella, sour cream, 2 tablespoons Parmesan, and next 6 ingredients (through spinach) in a large bowl; stir until well blended. Spoon mixture into a 1 1/2-quart baking dish. Sprinkle with remaining 1/2 cup mozzarella and remaining 2 tablespoons Parmesan. Bake at 350° for 30 minutes or until bubbly and golden brown. Serve with tortilla chips and a thinly sliced baguette.

Make this dip at your next party!


Lauren Hillman
Hillman’s Helpings