Sunday, October 9, 2011

Spinach & Artichoke Dip

Our bible study threw a little mini surprise shower or "sprinkle" as I've learned its called last night for one of the couples who is expecting their second baby shortly.  They are having a boy and their first was a girl so they were in need of some little boy things!  We are so blessed to have found such a great group of friends in this bible study.  So we of course all enjoyed spoiling them just a bit!  I decided to make cupcakes (which I'll share the recipe for) but also wanted to make some type of dip.  My friend Jenn makes the best low fat spinach dip with feta.  I decided to make that but also include some artichokes & mozzarella and served it warm.  Yum, this stuff was eaten up right away, I only wish I had doubled the recipe!

4 cups spinach, fresh & chopped
1 14 oz can artichoke hearts, roughly chopped
4 oz light cream cheese, softened
1/2 cup fat free sour cream
1/4 cup crumbled feta cheese
1/2 cup skim mozzarella cheese, divided in half
1/4 cup chives, minced
2 tsp fresh lemon juice
1/4 tsp black pepper
1/4 tsp salt

Place spinach in small saucepan and cook over medium heat stirring until spinach wilts.  Mix all ingredients, except 1/4 cup mozzarella cheese in baking dish, taste & add salt if desired.  Sprinkle remaining mozzarella cheese over the top.  Bake at 350 for 20-30 minutes until warm and cheese is bubbly and melted over the top.  Serve with tortilla chips or crackers of choice.

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