Spinach and Artichoke Dip

   This dip is a hit, especially during football season! Warm enough for cooler temps and all the cream cheese goodness! Whip this up for a get-together or pitch-ins, just don't forget the tortilla chips, crisps, or (our favorite) Hawaiian rolls for shoveling this into your gob.

Ingredients:

1/2 cup fat-free sour cream

1/4 tsp black pepper

3 cloves minced garlic

1 14oz. can of artichoke hearts

1 10oz. package of frozen spinach, thawed and drained (I usually go for a 12 or 14 oz., we like spinach)

1 8oz. package of cream cheese softened

1 8 oz. package of fat-free cream cheese, softened

1.5 cup of shredded mozzarella cheese

1/4 cup grated parmesan cheese

Note: Never feel like adding more cheese will ruin a recipe!

Directions:

1. Be sure to leave the spinach out to thaw and drain it well, otherwise, the dip may be watery!

2. Preheat oven to 350 degrees.

3. Chop artichoke hearts to bite-size bits

4. Combine all ingredients using only 1 cup of mozzarella cheese and half the parmesan cheese and stir until mixed. Saving the rest of these for topping!

5. Spoon the mixture into an oven-safe baking dish and top with your remaining cheese.

6. Bake in the oven for 30 minutes or until bubbly.

7. Serve with tortilla chips or Hawaiian rolls!

Note: I have also made this dish in a crockpot and it was still a hit!