Artichoke Spinach Dip Recipe
Ingredients
| Frozen chopped spinach | 1 box, thawed | |
| Light sour cream | 1 Cup (16 tbs) | |
| Parmesan cheese | 1/2 Cup (16 tbs), grated | |
| Mozzarella cheese | 1 Cup (16 tbs), shredded, divided | |
| 8 ounces reduced fat cream cheese, softened | ||
| Garlic | 2 Clove (5gm), crushed | |
| 1/2 teaspoon freshly ground black pepper, plus more as needed | ||
| 1 teaspoon hot pepper sauce, plus more to taste | ||
| Artichoke hearts | 1 Can (10oz), drained | |
Directions
carrot sticks, celery sticks and/or baked tortilla strips, for serving Preheat oven to 350 degrees.
Place spinach in paper towels and squeeze out excess liquid.
Transfer spinach to a food processor and add the sour cream, Parmesan, 1/2 cup 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.
Place spinach in paper towels and squeeze out excess liquid.
Transfer spinach to a food processor and add the sour cream, Parmesan, 1/2 cup 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.
Chef
