Baked Spinach & Artichoke Dip

Name: Baked Spinach & Artichoke Dip
Ingredients: 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

AuthorJulie

Yields1 Serving

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

Preheat oven to 375F.

If 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.)

Bake until heated through and bubbly, about 25 minutes.

Serve warm with tortilla chips or sliced soft, crusty baguette.

Categoryappetizers, cheese, vegetarian