1 14 oz. can artichoke hearts, drained and finely chopped
1 package frozen chopped spinach, thawed
1/2 cup light sour cream or plain yogurt
half an 8 oz pkg. light or regular cream cheese (not fat free)
1/4 cup mayonnaise
1/4 cup grated Parmesan or Romano cheese
1 garlic clove, finely crushed
salt & pepper
1/2 cup grated mozzarella and/or an extra 2-4 Tbsp. grated Parmesan
1Preheat oven to 375F.
2If you like, pulse the artichoke hearts and spinach with the sour cream or yogurt in a food processor until roughly chopped. In a bowl, mash together the cream cheese, mayo, Parmesan cheese, garlic and salt and pepper until well blended. Stir in the artichoke-spinach mixture and spread in a shallow baking dish. Sprinkle with grated mozzarella or more Parmesan cheese. (The photo above is just Parmesan.)
3Bake until heated through and bubbly, about 25 minutes.
4 Serve warm with tortilla chips or sliced soft, crusty baguette.