Light & Creamy Spinach Artichoke Dip
- 1 Frozen package spinach
- 1 can of Artichoke Hearts
- Fat Free Sour Cream
- Low Fat Cream Cheese
- 2 Garlic cloves, minced
- Dijon Mustard, 1 tablespoon
- Parmesan Cheese, grated & shredded
- Onion Powder
- Black Pepper
Preheat the oven to 375 degrees.
Defrost and drain the spinach, set aside. Drain the artichokes and place them in a separate bowl. With a fork, coarsely chop up the artichokes. Add the sour cream and cream cheese – eyeball the amounts, around two heaping scoops each. Mix in the garlic, mustard, grated parmesan, onion powder, salt and pepper. Then add the spinach and mix until all ingredients are integrated. Spray a baking dish with non-stick cooking spray, and then add the mixture. Sprinkle the dip with shredded parmesan cheese. Bake uncovered for about 30 minutes, or until the sides start to bubble and the top browns.