Hg's Crazy-Creamy Spinach Artichoke Dip - Ww Points = 2

senseicheryl's Note:

From Hungry Girl: "Skinny Dippin'! No need to order a super-fatty version of this at a restaurant. Our Crazy-Creamy Spinach Artichoke Dip is GREAT, hot or cold. Serve it with raw veggies and/or baked pita or tortilla chips! Mmmmm..."Serving Size: 1/3 cup (1/8th of recipe) Calories: 91 Fat: 1.5g Sodium: 584mg Carbs: 11g Fiber: 2g Sugars: 3.5g Protein: 7g POINTS® value 2*

• Total Time: 40 mins
• Prep Time: 10 mins
• Cook Time: 30 mins

Ingredients:

Serves: 8

Yield: 8.0 1/3 cup ...

• 10 ounces spinach , frozen chopped, thawed and drained very well
• 14 ounces artichoke hearts , drained very well and chopped (packed in water)
• 8 ounces fat free cream cheese , room temperature
• 4 ounces water chestnuts , drained and chopped
• ¼ cup nonfat sour cream
• ¼ cup fat-free mayonnaise
• ¼ cup reduced-fat parmesan cheese , divided
• 3 tablespoons shallots , minced
• 2 garlic cloves , minced
• ¼ teaspoon salt
• 1⁄8; teaspoon cayenne pepper

Directions:

1. If you want to serve this dish hot, preheat oven to 350 degrees.
2. In a large bowl, combine cream cheese, sour cream, mayo, and 3 tablespoons of the parm-style topping. Add the salt and cayenne pepper, and then stir until smooth.
3. In a pan sprayed with nonstick spray, cook the shallots and garlic over medium heat until soft (1 - 2 minutes). Set aside.
4. To the large bowl, add spinach, artichoke hearts, water chestnuts and garlic/shallot mixture. Stir well.
5. If serving dip cold, top with the remaining tablespoons of parm-style topping. If you want to serve the dip hot, transfer to a casserole dish, top with the remaining parm, and then bake for 30 minutes (or until bubbly).