Friday, November 25, 2011

Baked Spinach-Artichoke Dip

2 (6-oz) packages fresh baby spinach
1 Tbsp butter
1 (8-oz) package 1/3-less-fat cream cheese
1 garlic clove, minced
1 (14-oz) can artichoke hearts, drained, rinsed and chopped
1/2 cup sour cream
1/2 cup shredded mozzarella cheese, divided
Pita wedges, crackers or other things to dip

1. Preheat oven to 350'F. Microwave spinach in a large, microwave-safe bowl on 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 melt.
3. Transfer mixture to a 1-qt. shallow baking dish. Sprinkle with remaining 1/4 cup mozzarella cheese.
4. Bake at 350'F for 15 minutes or until hot and bubbly. Serve immediately with fresh pita wedges, crackers, etc.
Yield: 11 servings

Note: This dish can be assembled up to a day ahead. Store in an airtight container in the fridge, and then bake just before serving.

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