Baked Artichoke Spinach Dip

By SEFeiler

For easy entertaining, this classic spinach-and-artichoke dip can be assembled up to a day ahead. Store in an airtight container in the refrigerator, and then bake just before serving.

Prep Time: 10 minutes
Cook Time: 7 minutes
Bake: 15 minutes
Yield: Makes 11 servings (serving size: 1/4 cup)

Ingredients

• 2 (6-oz.) packages fresh baby spinach
• 1 tablespoon butter
• 1 (8-oz.) package 1/3-less-fat cream cheese
• 1 garlic clove, chopped
• 1 (14-oz.) can artichoke hearts, drained and chopped
• 1/2 cup light sour cream
• 1/2 cup shredded part-skim mozzarella cheese, divided
• Fresh pita wedges or baked pita chips

Preparation

Step 1

Microwave spinach in a large, microwave-safe bowl at HIGH 3 minutes or until wilted. Drain spinach well, pressing between paper towels. Chop spinach.

2. Melt butter in a nonstick skillet over medium-high heat. Add cream cheese and garlic; cook 3 to 4 minutes, stirring constantly, until cream cheese melts. Fold in spinach, artichokes, sour cream, and 1/4 cup mozzarella cheese; stir until cheese melts.

3. Transfer mixture to a 1-qt. shallow baking dish. Sprinkle with remaining 1/4 cup mozzarella cheese.

4. Bake at 350° for 15 minutes or until hot and bubbly. Serve immediately with fresh pita wedges or baked pita chips.