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Tex-Mex Spinach and Artichoke Dip

Tanya Schroeder
  • 2018 minutes
  • Serves

INGREDIENTS

1/2 cup

fat free sour cream

1/4 tsp

black pepper

3 cloves

garlic, minced

1 14 ounce can

artichokes, drained and coarsely chopped

1 10 ounce package

frozen spinach, thawed, drained and squeezed dry

1

block reduced fat cream cheese, softened

1

block fat free cream cheese, softened

1

poblano, roasted, peeled and chopped

1

jalapeno, roasted, peeled and chopped

1 1/2

shredded mozzarella cheese, divided

1/4 cup

grated Parmesan cheese, divided