Cooking Light Complete Cookbook
Yield: 4½ cups (serving size: ¼ cup)
Although the new Cooking Light cookbook can help make recipes healthier, it’s not to be taken lightly. Weighing in at 4 pounds with 1,200 recipes, the newest addition hits bookstores April 1.
One of the included recipes is a makeover of the classic favorite, spinach and artichoke dip. Unfortunately, this beloved dish is not very healthy, despite being made of vegetables and cheese. With a few alterations, the dish can be made much healthier, without noticeably changing the taste. The calories are cut nearly in half, and the new recipe contains less than a third of the original fat.
2 cups (8 oz.) shredded part-skim mozzarella cheese, divided
½ cup fat-free sour cream
¼ cup (1 oz.) grated fresh Parmesan cheese, divided
¼ tsp pepper
3 garlic cloves, crushed
1 (14 oz.) can artichoke hearts, drained and chopped
1 (8 oz.) block one-third less fat cream cheese, softened
1 (8 oz.) block fat-free cream cheese, softened
1 (10 oz.) package frozen chopped spinach, thawed, drained, and squeezed dry
Preheat oven to 350 degrees. Combine 1¼ cups mozzarella, sour cream, 2 tablespoons Parmesan, pepper and remaining 5 ingredients in a large bowl. Stir well until blended. Spoon mixture into 1½ quart baking dish. Sprinkle with ½ cup mozzarella and 2 tablespoons Parmesan. Bake at 350 for 30 minutes or until bubbly and golden brown. Serve with baked tortilla chips or crackers.
