Spinach Artichoke Dip

• 1 box frozen chopped spinach, thawed
• 1 cup light sour cream
• 1/2 cup grated Parmesan
• 1 cup shredded part-skim mozzarella
• 8 ounces reduced fat cream cheese, softened
• 4 cloves garlic, crushed
• 1/2 teaspoon freshly ground black pepper, plus more as needed
• 1 teaspoon hot pepper sauce, plus more as needed
• 1 (14-ounce) can artichoke hearts, drained
• Carrot sticks, celery sticks or baked tortilla strips, for serving

1. Preheat oven to 350 degrees F.
2. Squeeze all excess liquid from spinach, place in a food processor with sour cream, Parmesan, 1/2 cup of the mozzarella, the cream cheese, garlic, pepper and hot sauce.
3. Process until just blended but still slightly lumpy.
4. Add artichokes and pulse to form a chunky mixture.
5. Place in a 1-quart baking dish.
6. Top with remaining mozzarella.
7. Bake until bubbly, about 30 minutes.
8. Serve with carrot sticks, celery sticks or baked tortilla strips.

light sour cream, parmesan, mozzarella, cream cheese, garlic, freshly ground black pepper, hot pepper sauce, carrot

Taken from www.foodnetwork.com/recipes/spinach-artichoke-dip.html (may not work)