The Very Best Spinach Artichoke Dip Ever

Chef #1045515's Note:

This recipe is mayonnaise-free, fresh, and delicious. I've taken it as an appetizer to every party and it is the first thing gone, and everyone raves.

• Total Time: 30 mins
• Prep Time: 0 mins
• Cook Time: 30 mins

Ingredients:

Servings: 6

• 16 ounces fresh baby spinach
• 14 ounces canned artichoke hearts (chop up into smaller pieces for use, or a couple of pulses in the processor)
• 1 tablespoon butter
• 8 ounces low-fat cream cheese
• ½ cup light sour cream
• 2 cups part-skim mozzarella cheese , shredded
• 1 -3 garlic clove , chopped (depending on your garlic preference)

Directions:

1. Preheat oven to 350 degrees F.
2. In a deep fry pan, melt butter over medium heat.
3. Add cream cheese and garlic, stir 3-4 minutes or until the cream cheese melts.
4. Add artichokes, sour cream, and 1 1/2 cup of mozzarella (save 1/2 cup for the topping).
5. Fold in spinach approximately 1 cup at a time and let the spinach reduce (this takes patience -- but it's worth it!).
6. Optional for heat: mix in jalepenos (1-3 tblsp chopped, canned or fresh) and/or crushed red pepper flakes (1 tsp).
7. Transfer the mixture into a baking dish and sprinkle the remaining 1/2 cup mozzarella over the top.
8. Bake at 350 degrees F for 15 minutes or until top is lightly browned.
9. Let cool 5 minutes, serve with pita chips for dipping or as a spread.