Creamy Spinach Artichoke Dip
1 box frozen chopped spinach, thawed
1 c light sour cream
1/2 c grated Parmesan
1 c shredded part-skim mozzarella
8 oz light cream cheese, softened
4 cloves garlic, crushed
1/2 tsp. freshly ground black pepper
1 tsp. hot pepper sauce
1 (14-oz) can artichoke hearts, drained
Crudites of your choice (carrots, celery, etc.) but I prefer CARBS with my dip!! - a big crunchy loaf of french bread.
Preheat oven to 350 degrees F.
Squeeze all excess liquid from spinach, place in a food processor with sour cream, Parmesan, 1/2 c. 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.
Pairs Well With
I first saw this recipe on Calorie Commando on the food network - where the chef took everyday fatty recipes and made them "lower" fat. I'm pretty much a big spinach dip whore - seriously, it's my favorite thing to eat, ever. I've tried out so many different recipes, and this one has them all beat. Every time I make it, people go crazy. So flavorful.
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