Ingredients
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300 g frozen chopped spinach, thawed and drained (1 package)
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1 cup lowfat mozzarella cheese
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1/2 cup grated parmesan cheese
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398 ml artichoke hearts, drained and chopped (1 can, in brine)
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1 tablespoon lemon juice
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1 tablespoon fresh black pepper (or colored)
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1 tablespoon onion powder
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1 garlic clove, finely chopped
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2 cups nonfat sour cream (1 package)
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250 g low-fat cream cheese (1 package)
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1 teaspoon chili pepper flakes
Instructions
- Drain any liquid that may be sitting on top of the sour cream.
- Mix everything together well.
- Bake it at 350 degrees, stirring once or twice, until heated through (probably 40 minutes).
- If lazy, hungry, or just plain impatient, use the microwave (takes only a few minutes). This mix freezes well. There is no need to bake before freezing. You may want to freeze this recipe in four 2-cup containers (i. e. large plastic sour cream tubs)
- Serve with tortilla chips or pita.