Spinach Artichoke Dip
  • ½ cup light sour cream
  • ½ cup light mayonnaise
  • 3 garlic cloves, minced
  • ¼ tsp. freshly ground black pepper
  • 1 -14 oz. can artichoke hearts, drained and chopped
  • 1- 10 oz. package of frozen chopped spinach, thawed, drained, and squeezed dry
  • 2 -8 oz. packages ⅓ less fat cream cheese, at room temperature
  • 2 cup part skim mozzarella cheese, shredded and divided
  • ½ cup shredded Parmesan cheese
  1. Preheat oven to 350 degrees
  2. In a large bowl combine sour cream, mayonnaise, garlic, pepper, artichokes, spinach, and cream cheese.
  3. Add in 1½ cup of the shredded mozzarella and ¼ cup of the shredded Parmesan to the dip mixture.
  4. Take dip mixture and spread out into an oven-safe 1½-quart casserole pan or baking dish.
  5. Sprinkle with remained mozzarella and Parmesan cheese.
  6. Bake for 30 minutes or until bubbly.
  7. Serve with tortilla chips, toasted French bread slices, crostini, pita chips, and/or veggies.
Recipe by 2 Sisters 2 Cities at http://www.2sisters2cities.com/2014/01/spinach-artichoke-dip-2/