Baked Spinach-and-Artichoke Dip

Contributed By: pinklady311
fromSothernLiving

Warm, creamy Baked Spinach-and-Artichoke Dip is always a big hit! This version has been lightened up. Keep the secret to yourself, and guests will never guess that this tasty dish is actually good for them.

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Total Preparation Time: Less than 15 minutes
Ingredients: Vegetables
Actual Cooking Time: Less than 15 minutes
Number of Servings: More than 10
Special Features: Quick to Prepare (under 30 minutes)
Meal Type: Appetizers

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Ingredients

* 2 (6-oz.) packages fresh baby spinach
* 1 tablespoon Butter
* 1 (8-oz. ) package 1/3-less-fat cream cheese
* 1 garlic clove, chopped
* 1 (14-oz. ) can artichoke hearts, drained and chopped
* 1/2 cup Light sour cream
* 1/2 cup Shredded part-skim mozzarella cheese, divided
* Fresh pita wedges or baked pita chips

Preparation

1. Microwave spinach in a large, microwave-safe bowl at HIGH 3 minutes or until wilted. Drain spinach well, pressing between paper towels. Chop spinach.

2. Melt butter in a nonstick skillet over medium-high heat. Add cream cheese and garlic; cook 3 to 4 minutes, stirring constantly, until cream cheese melts. Fold in spinach, artichokes, sour cream, and 1/4 cup mozzarella cheese; stir until cheese melts.

3. Transfer mixture to a 1-qt. shallow baking dish. Sprinkle with remaining 1/4 cup mozzarella cheese.

4. Bake at 350° for 15 minutes or until hot and bubbly. Serve immediately with fresh pita wedges or baked pita chips.

Note: Thoroughly wash bagged spinach before using.

Note: Nutritional analysis does not include pita wedges or baked pita chips.

Cook's Notes

For easy entertaining, this dish can be assembled up to a day ahead. Store in an airtight container in the refrigerator, and then bake just before serving.