Lightened Up Copycat Applebee's Spinach Artichoke Dip
Servings 6
Equipment
- Silpat
Ingredients
- 1 Tbl Extra Virgin Olive Oil
- 8 Small Corn Tortillas, Each Cut into 8 Wedges
- .50 Tsp Garlic Powder
- Sea Salt, to Taste
- 4-5 Garlic Cloves, Minced
- 5 Cups Fresh Spinach, Stems Removed, Roughly Chopped
- 2 Tbl Fresh Basil, Rough Chopped
- Sea Salt/Black Pepper, to Taste
- 1 14.25 oz Jar of Artichokes or Artichoke Hearts in Water, Chopped
- 1/3 Cup Light Sour Cream
- 8 Ounce Light Cream Cheese, Softened
- 1/4 Cup Reduced Fat Parmesan Cheese, Grated
- 1.25 Cup Kraft Fat Free Shredded Mozzarella Cheese
- Vegetable Cooking Spray
Instructions
- Place top oven rack in the center position and pre-heat oven to 350°F. Coat a medium baking dish with Vegetable Cooking Spray and set aside.
- Line a large, rimmed baking sheet with parchment paper or a Silpat™ baking mat. Arrange the corn tortilla wedges on the prepared baking sheet without overcrowding. Coat them lightly with the Vegetable Cooking Spray. Then sprinkle both sides with garlic powder and sea salt, to taste, and place in pre-heated oven. Bake until crispy and golden brown, approximately 8-10 minutes, before removing from oven. For best results, stir tortilla chips once halfway through baking.
- While the tortilla chips are baking, coat a large skillet with Vegetable Cooking Spray over medium heat. Add the Extra Virgin Olive Oil. Now add in the Minced Garlic. Add in the Chopped Spinach and Basil and season with salt and black pepper, to taste. Cook, stirring occasionally, until spinach wilts, approximately 2-3 minutes.
- Transfer wilted spinach mixture to a large bowl and add Chopped Artichokes, Sour Cream, Cream Cheese, Parmesan Cheese and ½ cup of the Kraft Fat Free Mozzarella cheese. Season with salt and black pepper, to taste, and stir until thoroughly combined.
- Transfer Spinach-Artichoke mixture to prepared baking dish and spread into a uniform layer. Top with remaining Mozzarella Cheese and place in pre-heated oven until heated through and Cheese on top starts to turn golden brown, approximately 25-30 minutes.
- Remove from oven and serve immediately with toasted tortilla chips. Enjoy! This makes 6 good sized servings. On Weight Watchers, each serving of Warm Spinach Artichoke Dip with 10 Corn Tortilla Wedges is 8 Personal Points.