• Cooking Time: 30
• 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.

1. Preheat oven to 350 degrees F.
2. 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.
3. 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.
4. Bake until bubbly, about 30 minutes.

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. You must SAVE this recipe