- 1 box frozen boxed spinach, thawed
- 1 cup light sour cream
- 1/2 cup grated Parmesan cheese
- 1 cup part-skim mozzarella
- 8 oz reduced-fat cream cheese
- 4 gloves garlic, crushed
- 1/2 teaspoon pepper
- 1 teaspoon hot pepper sauce, plus more to taste
- 1 (14 oz) can artichoke hearts, drained
Directions:
- Preheat oven to 350 degrees.
- Squeeze all excess liquid from spinach, place in food processor with sour cream, Parmesan, 1/2 cup of the mozzarella, cream cheese, garlic, pepper and hot sauce.
- Process until blended but still slightly lumpy. Add artichokes and pulse to form a chunky mixture.
- Place in 1-quart baking dish. Top with remaining mozzarella.
- Bake until bubbly, about 30 minutes.