Spinach and Artichoke Dip
1 10oz package frozen chopped spinach
1 13.5 oz can artichoke hearts
8 oz package reduced fat cream cheese
1/4 cup reduced fat sour cream
1/4 cup reduced fat mayonnaise (I use Smart Balance Omega Plus)
1/2 cup grated Parmesan cheese
1/2 tsp red pepper flakes
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp black pepper
1/2 cup shredded pizzeria cheese (combo of motz and provolone)
Defrost the spinach in the microwave. While that is defrosting, chop up your artichoke hearts. When the spinach is done drain it using a colander and press to get all the water out. Set aside.
Using a microwave safe bowl, place your block of cream cheese in it and microwave for about 30 seconds to soften. Once softened, add sour cream and mayo and whisk together until combined. Stir in spices and Parmesan cheese, and then fold in the artichokes and spinach.
If your bowl isn't oven proof, move your mixture into an oven proof bowl and top with the pizzeria cheese. I used a 4 cup pyrex dish and it was perfect.
Bake at 350 degrees until hot and bubbly and the cheese on top is all melted and brown around the edges. Mine took about 20 minutes...give or take a few :)
Using your favorite tortilla chip, and cut up veggies - dip and enjoy!! I like to use the Garden of Eatin Blue Corn chips. They are thick and sturdy and good for you too :) I also serve this with carrots and celery.