2 pkg (10 oz.) frozen chopped spinach, thawed and well drained
1 can (14 oz.) artichoke hearts, drained and chopped
1 pkg (8 oz.) Philadelphia Light Cream Cheese
1 (8-0z) pkg. Knudsen Light Sour Cream
1 cup shredded Monterey jack cheese, divided
1 cup grated parmesan cheese, divided
2 tablespoons hot pepper sauce
Salt to taste
1 medium tomato, chopped (1 cup)
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Let's Make It
Melt butter in a large saucepan or skillet over medium heat. Add onion and cook until soft, about 5 minutes. Stir in spinach, artichokes, cream cheese, sour cream, 3/4 cup Monterey jack cheese, 3/4 cup parmesan cheese, hot pepper sauce and salt. Stir until well blended and heat through.
Pour mixture into a 1/2 quart casserole dish and top with remaining Monterey jack and parmesan cheese.
Bake in a 350°F oven until cheese starts to brown, about 10 minutes. Serve with toasted pita bread and garish with tomatoes.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.