Spinach & Artichoke Casserole/Dip

Donna Luckadoo's Note:

Use as a party dip or this casserole can be served over rice, egg noodles or with scalloped potatoes. Add a chicken breast or a pork chop and you have a high protein meal fit for any company!

• Total Time: 50 mins
• Prep Time: 20 mins
• Cook Time: 30 mins

Ingredients:

Serves: 20

Yield: 10.0 cups

• 8 ounces low-fat cream cheese
• 14 ounces chopped artichoke hearts , drained
• 14 ounces chopped spinach , drained
• 2 (8 ounce) cans sliced water chestnuts , drained and chopped
• 3 ounces bacon bits
• 2 cups shredded mozzarella cheese
• 1 cup grated parmesan cheese
• ½ cup melted margarine or ½ cup butter
• 1 cup heavy cream
• 1 cup half-and-half cream
• ½ cup low-fat sour cream
• ½ cup chopped green onion
• ½ cup diced green pepper
• ½ cup diced sweet onion
• 1 teaspoon minced roasted garlic
• 1 teaspoon smoked paprika
• 1 teaspoon cayenne pepper
• 1 teaspoon salt and pepper
• 1 cup seasoned bread crumbs or 1 cup crushed butter flavored cracker
• toastedpita chips or corn tortilla , on the side

Directions:

1. Preheat oven to 350Fand lightly spritz a baking dish with cooking spray (Pam).
2. Drain vegetables very well
3. Chop and mix in a bowl with the other ingredients.
4. Pour into a prepared casserole dish and top with the crumbs.
5. Bake in oven for 30-45 minutes (depending on your oven), until hot and bubbly.
6. Serve at once with pita chips or corn tortilla chips.