In honor of one of my favorite bloggers, Frema, who is at this very moment welcoming her baby boy into the world, I give you Spinach Artichoke Dip. Those of you who read Frema's blogs know of her deep affection for this stuff. I also love it and searched far and wide for a recipe that didn't involve mayonnaise, which I do NOT love. This one's tasty and uses low-fat ingredients. So here ya go, just in time for Super Sunday. Enjoy!
SPINACH ARTICHOKE DIP
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 (*I found that the reduced fat kind just works better for some reason, but feel free to use the "real" stuff!)
4 cloves garlic, crushed or minced
1/2 teaspoon freshly ground black pepper, plus more as needed
1 teaspoon hot pepper sauce, plus more as needed (This can be omitted if you don't like spicy food. You can also substitute a few red pepper flakes.)
1 (14-ounce) can artichoke hearts, drained
Preheat oven to 350 degrees.
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, crackers, toasted pitas or tortilla chips.