Spinach and Artichoke Dip
1 box frozen chopped spinach, thawed
1 c. sour cream
1/2 c. grated parmesan
1 c. shredded part skim mozzarella
8 oz. package cream cheese, softened
4-6 cloves garlic, chopped or pressed
1/2 tsp. black pepper
1 tsp. hot pepper sauce
1 (14oz) can artichoke hearts, drained
- Squeeze all excess liquid from spinach, place in a food processor with sour cream, parmesan, 1/2 c. mozzarella, cream cheese, garlic, pepper, and hot sauce.
- Process until just blended but still slightly lumpy. Add artichokes and pulse to form a chunky mixture.
- Place in a 1 quart baking dish. Top with remaining mozzarella. Bake until bubbly, about 30 mins.
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