Spinach and Artichoke Dip
* 10 ounce bag fresh Spinach
* 6 ounces (28 g) 1/3 Less-Fat Cream Cheese, softened
* 6 ounces (28 g) Fat-Free Cream Cheese, softened
* 1/2 cup Fat-Free Sour Cream
* 1 1/2 cups Part-Skim Mozzarella, shredded
* 1 (14-ounce) can Artichoke Hearts, drained and chopped
* 1/4 teaspoon Black Pepper
* 3 Garlic Cloves, crushed (not minced)
* 6 tablespoons Shredded Parmesan Cheese, divided
Preheat oven to 350°F.
Tear spinach into bite-size pieces, removing any thick stems. Rinse in a colander, leaving a little water on the leaves. In a large nonstick skillet or Dutch oven, sauté the spinach over medium heat until wilted. Drain in the colander, pushing a little of the extra water out.
In a large mixing bowl, combine the cream cheeses with a potato masher and cream completely. Add sour cream and mash more. Add spinach, mozzarella, artichokes, pepper, garlic, and 2 tablespoons of the Parmesan. Stir everything until thoroughly combined.
Pour mixture into a 1 1/2 quart baking dish. Sprinkle remaining 1/4 cup of Parmesan on top. Bake 30 minutes, or until Parmesan is melted dip is all bubbly. Remove from oven and give it a minute or two to cool down.
About 10 Servings, 1/2 C. each.....3 PointsPlus
Recipe from Serious Eats.
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