SPINACH AND ARTICHOKE DIP
1 box frozen chopped spinach
1 can artichoke hearts, drained and quartered
1 cup Hellmann’s Light mayonnaise
¾ cup sour cream
8 ounce cream cheese, softened to room temperature (or microwave for 2 minutes)
1 large garlic cloves, chopped fine
2 teaspoon granulated garlic powder
¾ cup grated Parmesan cheese
1 cup shredded mozzarella cheese
Preheat oven to 375°.
Defrost spinach or microwave for 3 minutes. Remove thawed spinach from package and squeeze to remove most of the moisture. Put into a large mixing bowl with all of the remaining ingredients and mx well.
Bake for 30 minutes or until hot and bubbly. Serve with tortilla chips.
This dip can be made up to 2 days in advance. Bring back to room temp before cooking. Leftovers make a delicious pasta sauce… just microwave to heat up and toss with cooked pasta of your choice.