WW Points: 5
1 box frozen spinach
1 cup sour cream, light
1/2 cup parmesan cheese — grated
1 cup mozzarella cheese, part skim milk — grated
8 ounces cream cheese, light — softened
4 cloves garlic — crushed
1/2 teaspoon ground pepper
1 teaspoon hot pepper sauce
14 ounces artichoke hearts — drained
Preheat oven to 350 degrees F.
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 or baked tortilla strips.
Per Serving: 233 Calories; 13g Fat (47.3% calories from fat); 18g Protein; 14g Carbohydrate; 4g Dietary Fiber; 18mg Cholesterol; 336mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 1 1/2 Vegetable; 1/2 Fat; 0 Other Carbohydrates.
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