Baked Spinach-and-Artichoke Dip

Ingredients

• 14 oz artichoke hearts drained chopped canned
• 12 oz baby spinach fresh
• 1 tablespoon butter 
• 1  garlic clove chopped
• 0.5 cup part-skim mozzarella cheese shredded divided
• 11 servings baked pita chips fresh
• 0.5 cup cup heavy whipping cream light sour

Equipment

• bowl
• frying pan
• paper towels
• oven
• baking pan
• microwave

Directions

1. Microwave spinach in a large, microwave-safe bowl at HIGH 3 minutes or until wilted.
2. Drain spinach well, pressing between paper towels. Chop spinach.
3. Melt butter in a nonstick skillet over medium-high heat.
4. Add cream cheese and garlic; cook 3 to 4 minutes, stirring constantly, until cream cheese melts. Fold in spinach, artichokes, sour cream, and 1/4 cup mozzarella cheese; stir until cheese melts.
5. Transfer mixture to a 1-qt. shallow baking dish.
6. Sprinkle with remaining 1/4 cup mozzarella cheese.
7. Bake at 350 for 15 minutes or until hot and bubbly.
8. Serve immediately with fresh pita wedges or baked pita chips.
9. Note: Thoroughly wash bagged spinach before using.