Spinach Artichoke Dip

Ingredients

• 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
• Carrot sticks, celery sticks or baked tortilla strips, for serving

Directions

Preheat oven to 350 degrees F.

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. Serve with carrot sticks, celery sticks or baked tortilla strips.