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Artichoke Dip
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| by Shirley Liu | |
| 1 box | frozen chopped spinach, thawed |
| 1 cup | light sour cream |
| 1/2 cup | parmesan, grated |
| 1 cup | mozarella cheese part-skim, shredded |
| 8oz | reduced fat cream cheese, softened |
| 4 cloves | garlic, crushed |
| Black pepper, to taste | |
| Hot pepper sauce, to taste | |
| 14 oz can | artichoke hearts, drained |
Preheat oven to 350°F. Squeeze all excess liquid from spinach, place in a food processor with sour cream, parmesan, 1/2 cup of the 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 minutes. Serve with carrot sticks, celery sticks, tortilla chips, pita chips or crackers.
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