Sunday, June 7, 2009

Spinach Artichoke Dip


2 cups shredded part-skim mozzerela, divided
1/4 cup fresh grated parmesan cheese, divided
7 garlic cloves, cut into quarters
1 (14-ounce) can artichoke hearts, drained and chopped
1 1/2 (8-ounce) blocks 1/3 less fat cream cheese, softened
1 (10-ounce) package frozen chopped spinache thawed, drained

Pre-heat oven to 350 degrees.

Combine 1 1/2 cups mozzerela, 2 tablespoons parmesan cheese, and the rest of the ingredients in a bowl and mix well. Transfer to a baking dish and smooth. Sprinkle remaining cheese on top. Bake in oven for 30 minutes or until bubbly.

Serve with chips, crackers, or homemade baked tortilla chips.