Warm and Toasty Spinach and Artichoke Dip

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.

• Ready In: 35 mins
• Serves: 20
• Yields: 5 1/2 cups

Ingredients

• 2 (8 ounce)  blocks reduced-fat cream cheese, softened
• 1⁄2 cup fat free sour cream
• 2  cups  shredded part-skim mozzarella cheese
• 1⁄4 cup  grated parmigiano-reggiano cheese, divided
• 1⁄2 cup buttermilk (or regular milk)
• 1⁄4 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.