Hg'S Crazy-Creamy Spinach Artichoke Dip

• 10 ounces package frozen chopped spinach, thawed and drained very well
• 14 ounces can artichoke hearts, drained very well and chopped (packed in water)
• 8 ounces container fat free cream cheese, room temperature
• 4 ounces can water chestnuts, drained and chopped
• 1/4 cup nonfat sour cream
• 1/4 cup fat-free mayonnaise
• 1/4 cup reduced-fat grated parmesan cheese, divided
• 3 tablespoons minced shallots
• 2 garlic cloves, minced
• 1/4 teaspoon salt
• 1/8 teaspoon cayenne pepper

1. If you want to serve this dish hot, preheat oven to 350 degrees.
2. In a large bowl, combine cream cheese, sour cream, mayo, and 3 tablespoons of the parm-style topping. Add the salt and cayenne pepper, and then stir until smooth.
3. In a pan sprayed with nonstick spray, cook the shallots and garlic over medium heat until soft (1 - 2 minutes). Set aside.
4. To the large bowl, add spinach, artichoke hearts, water chestnuts and garlic/shallot mixture. Stir well.
5. If serving dip cold, top with the remaining tablespoons of parm-style topping. If you want to serve the dip hot, transfer to a casserole dish, top with the remaining parm, and then bake for 30 minutes (or until bubbly).

spinach, hearts, cream cheese, water chestnuts, nonfat sour cream, mayonnaise, parmesan cheese, shallots, garlic, salt, cayenne pepper

Taken from www.food.com/recipe/hgs-crazy-creamy-spinach-artichoke-dip-398136 (may not work)