Hot Spinach & Artichoke Dip

This dip is a very popular appetizer in restaurants. This is a healthier version that can be enjoyed without the guilt.

• Ready In: 40 mins
• Yields: 4 cups

Ingredients

• 8  ounces reduced-fat cream cheese, softened
• 1 (14 ounce) can artichoke hearts, drained and chopped
• 1⁄2 cup frozen chopped spinach, thawed and squeezed dry
• 1⁄4 cup  reduced-fat mayonnaise
• 1⁄2 cup parmesan cheese
• 1  garlic clove, finely minced
• 1⁄2 teaspoon dried basil leaves
• 1⁄4 cup mozzarella cheese, shredded
• 1⁄4 teaspoon garlic powder
• 1⁄8 teaspoon coarse salt
• 1⁄4 cup fresh tomato, diced

Directions

1. Coat a 9-inch pie plate with nonstick cooking spray; set aside.
2. In a large bowl, beat cream cheese, mayonnaise, parmesan, garlic, basil, garlic powder and salt. Add the artichoke hearts and spinach; mix until well blended.
3. Spread mixture into prepared pan; top with mozzarella cheese. Bake at 350° for 20-25 minutes until heated through and cheese is melted. Garnish with tomatoes and serve immediately with baked tortilla chips.