Artichoke Spinach Dip
|Frozen chopped spinach||10 Ounce, thawed (1 Box)|
|Light sour cream||1 Cup (16 tbs)|
|Parmesan cheese||1⁄2 Cup (8 tbs), grated|
|Part skim mozzarella cheese||1 Cup (16 tbs), shredded (Divided)|
|Reduced fat cream cheese||8 Ounce, softened|
|Garlic||2 Clove (10 gm), crushed|
|Freshly ground black pepper||1⁄2 Teaspoon (More, If Needed)|
|Hot pepper sauce||1 Teaspoon (More, If Needed)|
|Canned artichoke hearts||14 Ounce, drained (1 Can)|
carrot sticks, celery sticks and/or baked tortilla strips, for serving Preheat oven to 350 degrees.
Place spinach in paper towels and squeeze out excess liquid.
Transfer spinach to a food processor and add the sour cream, Parmesan, 1/2 cup of the mozzarella, the cream cheese, garlic, pepper and hot sauce.
Process until just blended but still slightly lumpy.
Add artichokes and pulse to form a chunky mixture.
Place in a 1 quart baking dish.
Top with remaining mozzarella.
Bake until bubbly, about 30 minutes.