Warm and Toasty Spinach and Artichoke Dip

Messie Chef's Note:

Yes, another spinach and artichoke dip recipe! This is my version after trying many different variations. This dip is creamy and easy to dip a chip into, not a hard spread-like consistency. This one has no mayo, and you can substitute fat free items if wanted. I have spared a few calories in my version, without compromising the yummy cheesiness. A favorite around my clan.

• Total Time: 35 mins
• Prep Time: 5 mins
• Cook Time: 30 mins

Ingredients:

Serves: 20

Yield: 5.5 cups

• 2 (8 ounce) blocks reduced-fat cream cheese , softened
• ½ cup fat free sour cream
• 2 cups shredded part-skim mozzarella cheese
• ¼ cup grated parmigiano-reggiano cheese , divided
• ½ cup buttermilk (or regular milk)
• ¼ teaspoon pepper , freshly ground
• 3 -4 garlic cloves , minced
• 1 (14 ounce) can artichoke hearts , drained and chopped
• 1 (10 ounce) package frozen chopped spinach , thawed and squeezed dry

Directions:

1. Preheat oven to 350°F.
2. Cream softened cream cheese and sour cream together.
3. Add milk, 1-1/2 cups mozzarella cheese and 2 tablespoons parmesan cheese, pepper and garlic to cream cheese mixture.
4. Stir in artichokes and spinach until well blended.
5. Spoon into 1-1/2 quart baking dish.
6. Sprinkle remaining cheese over top of dip.
7. Bake at 350° F for 30 minutes or until bubbly. Broil a few minutes until golden brown.
8. Enjoy with tortilla chips, crackers or veggies.