Spinach and Artichoke Dip

*Spinach and Artichoke Dip*
Makes 5 1/2 cups

This is the best Spinach dip ever!  You can make it ultra low fat if you use all low fat ingredients

2 cups of shredded mozarella cheese
1/2 cup sour cream
1/4 cup freshly grated Parmesan cheese, divided
1/4 tsp freshly ground black pepper
3 cloves of garlic, peeled and crushed
1 (14 ounce) can of artichoke hearts, drained and chopped
1 (8 ounce) block of cream cheese, softened (half fat)
1 (8 ounce) block of no fat cream cheese, softened
1/2 (10 ounce) package of frozen spinach, thawed, drained and squeezed dry
Tortilla chips, crisps and crackers to serve

Preheat the oven to 180*C/350*F/ gas mark 5. 

Combine 1 1/2 cups of the mozarella cheese, the sour cream, 2 TBS of the Parmesan cheese, the pepper, garlic, artichoke hearts, cream cheeses, and spinach  in a large bowl, blending well together.  Scrape into an attractive baking dish.  Sprinkle with the remaining mozarella and Parmesan cheeses.  Bake for 30 minutes, until bubbly and golden.  Serve warm with the chips etc. for dipping.
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