Spinach Artichoke Dip with Crostini

prep time:: 10 min
total time:: 40 min

Serves a crowd

Kathy

This is a relatively light recipe. Serve with carrot and celery sticks for more nutrition.

ingredients

1 box frozen chopped spinach, thawed
1 cup light sour cream
1/2 cup grated Parmesan cheese
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

directions

Dip

1
Preheat oven to 350 degrees F.
2
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.
3
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.

Crostini

Slice French or Italian bread into 1/4" slices. Brush generously with olive oil and sprinkle with salt, pepper, and Italian seasoning or herbes de Provence. Bake at 350 for 4 minutes; turn and cook 3-4 minutes longer.

Source: Kathy