Hot Artichoke Spinach Dip Lower Fat Version

• 8 ounces, weight Frozen Chopped Spinach
• 8 ounces, weight Neufchatel Cream Cheese, Room Temperature
• 1 cup Sour Cream, Light Or Lowfat
• 1 cup Monterey Jack Cheese, Shredded (the Hot Pepper Kind Is AWESOME, Too)
• 4 cloves Garlic, Chopped
• 14 ounces, weight Canned Artichoke Hearts, Drained, Chopped Into Quarters
• 1 dash Cracked Black Pepper
• 1 dash Sea Salt
• 1 cup Mozzarella, Shredded (Lowfat Is Fine Here, Too)
• 3 Tablespoons Parmesan Cheese, Freshly Grated (If Using Packaged, Only Use 1 To 2 Tablespoons)

1. Mix together the spinach, cream cheese, sour cream, jack cheese, garlic, artichokes, pepper and salt and spread in a greased baking dish, something approximately the size of an 8 or 9 cake pan.
2. (I like to bake this in glass or ceramic.
3. A glass pie dish would work well, too.)
4. Top off with the mozzarella and parmesan.
5. Bake at 350F for about 30 minutes, till the edges are golden and the middle is bubbly.
6. I like to serve this with slices of baguette that have been drizzled with a fine olive oil and toasted under the broiler for a couple minutes.
7. Enjoy!

spinach, cream cheese, sour cream, cheese, garlic, hearts, pepper, salt, mozzarella, parmesan cheese

Taken from tastykitchen.com/recipes/appetizers-and-snacks/hot-artichoke-spinach-dip-lower-fat-version/ (may not work)