Spinach and Artichoke Dip

One of my favorite things about summer is grilling out. The other night, I grilled out with a couple of my friends and I made spinach and artichoke dip as an appetizer. This dip was a delicious accompaniment to our steak.

Ingredients

2 cups shredded part-skim mozzarella cheese, divided

1/2 cup sour cream

1/4 cup grated Parmesan cheese, divided

1/4 teaspoon black pepper

3 garlic cloves, crushed

1 (14 oz) can artichoke hearts, drained and chopped

2 (8 oz) blocks cream cheese, softened

1/2 (10 oz) package frozen chopped spinach, thawed, drained and squeezed dry

Directions

1. Combine 1 1/2 cups mozzarella (set the rest aside), sour cream, 2 tablespoons Parmesan (set the rest aside), and remainder of the ingredients.

2. Spray 8x8 pan with cooking spray and spoon mixture into pan. 

3. Spread the remaining 1/2 cup mozzarella and remaining 2 tablespoons Parmesan on top of the mixture.

Before baking

4. Bake at 350 degrees for 30 minutes or until bubbly and light golden brown.

The finished product after baking

Serve with tortilla chips, pita chips, or pita bread.

Recipe adapted from myrecipes.com