Ingredients:

• 1 (14oz) can artichoke hearts, drained and roughly chopped
• 1 (10oz) package fresh spinach
• 1 stick (8 tbsp) butter
• 2 cups mozzarella cheese, shredded
• 1 (16oz) container sour cream (Note: I used reduced fat)
• 1 (8oz) package cream cheese (Note: I used 1/3 less fat)
• 1/2 cup parmesan cheese
• 3 cloves garlic, minced
• 1/2 tsp black pepper
• 2 shallots, chopped
• 1 very small jalapeno, chopped

Instructions:

1. Preheat oven to 375°F. Grease a small baking dish and set aside.
2. In a large skillet melt 2 tbsp butter. Add garlic and spinach and sauté until spinach is wilted. Remove from skillet and set aside to cool.
3. Add remaining butter, artichoke hearts, shallots, and jalapeño. Sauté artichoke hearts, shallots, and jalapeno for additional 2 minutes.
4. Add cream cheese, sour cream, 1 cup mozzarella, parmesan and pepper. Stir all ingredients together as the cheese melts.
5. Roughly chop spinach (if it is too watery, press into a strainer to drain some of the water out). Stir spinach into melted cheese.
6. Remove skillet from heat and add spinach artichoke dip to baking dish. Sprinkle remaining 1 cup mozzarella cheese on top.
7. Bake uncovered for 15-20 minutes, or until cheese is golden brown and melted on top.
8. Serve hot with tortilla chips, toasted baguette or crackers.

Yields 10 servings.

Allergen information:

• This recipe is gluten free if served with gluten free tortilla chips, baguette, or crackers.
• This recipe is nut free.
• This recipe is vegetarian.

Nutrition Information:

Photographs: