Monday, December 10, 2007

Spinach and Artichoke Dip

Spinach and Artichoke Dip
By: Food Network

Serves: 6-8
Preheat oven to 350 degrees F.

1 box frozen chopped spinach, thawed
1 cup light sour cream
1/2 cup grated Parmesan
1 cup shredded part-skim mozzarella
8 ounces reduced fat cream cheese, softened
4 cloves garlic, crushed
1/2 teaspoon freshly ground black pepper, plus more as needed
1 teaspoon hot pepper sauce, plus more as needed
1 (14-ounce) can artichoke hearts, drained and chopped

Squeeze all excess liquid from spinach, place in a food processor with sour
cream, Parmesan, 1/2 cup of the mozzarella, the cream cheese, garlic, pepper
and hot sauce.

Process until just blended but still slightly lumpy. Add artichokes and
pulse to form a chunky mixture. Place in a 1-quart baking dish. Top with
remaining mozzarella. Bake until bubbly, about 30 minutes

(This recipe is easy to double or triple. Also, I just mixed everything with a big spoon and don't bother with the food processor)

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