Cheesy Spinach and Artichoke Dip

This recipe is from Kraft and is simple to make. It uses light mayonnaise and reduced-fat cheese.

• Ready In: 30 mins
• Serves: 22

Ingredients

• 1 (14 ounce) can artichoke hearts, drained, finely chopped
• 1 (10 ounce) package frozen chopped spinach, thawed, drained
• 3⁄4 cup  grated parmesan cheese
• 2  tablespoons asiago cheese, grated
• 3⁄4 cup light mayonnaise
• 1⁄2 cup  shredded reduced fat 2% mozzarella cheese
• 1⁄2 teaspoon garlic powder

Directions

1. Preheat oven to 350 degrees. Mix all ingredients until well blended.
2. Spoon into 9-inch pie plate or quiche dish.
3. Bake 20 minutes or until heated through. Serve with crackers and assorted cut-up fresh vegetables.
4. Makes 22 servings, 2 T each.
5. Make-ahead tip: Most hot dips can be assembled in advance. Cover and refrigerate up to 24 hours. Bake, uncovered, as directed just before ready to serve, increasing the baking time by 5 to 10 minutes to ensure that the dip is heated through.