Healthy & Delicious: Spinach And Artichoke Dip Recipe

• 10-ounce bag fresh spinach
• 6 ounces (3/4 block) 1/3-less-fat cream cheese, softened
• 6 ounces (3/4 block) fat-free cream cheese, softened
• 1/2 cup fat-free sour cream
• 1 1/2 cups part-skim mozzarella, shredded
• 1 (14-ounce) can artichoke hearts, drained and chopped
• 1/4 teaspoon freshly ground black pepper
• 3 garlic cloves, crushed (not minced)
• 6 tablespoons shredded parmesan cheese, divided

1. Preheat oven to 350u0b0F.
2. Tear spinach into bite-size pieces, removing any thick stems. Rinse in a colander, leaving a little water on the leaves. In a large nonstick skillet or Dutch oven, saute the spinach over medium heat until wilted. Drain in the colander, pushing a little of the extra water out.
3. In a large mixing bowl, combine the cream cheeses with a potato masher. Add sour cream and mash more. Add spinach, mozzarella, artichokes, pepper, garlic, and 2 tablespoons of the parmesan. Stir everything until thoroughly combined.
4. Pour mixture into a 1 1/2 quart baking dish. Sprinkle remaining 1/4 cup of Parmesan on top. Bake 30 minutes, or until parmesan is melted dip is all bubbly. Remove from oven and give it a minute or two to cool down. Serve with baked tortilla chips to applause.

fresh spinach, cream cheese, cream cheese, sour cream, mozzarella, hearts, freshly ground black pepper, garlic, parmesan cheese

Taken from www.seriouseats.com/recipes/2010/02/spinach-and-artichoke-dip-recipe.html (may not work)