Spinach Artichoke Dip
Makes about 4 cups
  • 1 teaspoon extra-virgin olive oil
  • 1 (6-ounce) bag fresh spinach
  • ½ teaspoon kosher salt
  • 1 (8-ounce) package Neufchâtel cheese, softened
  • 1 cup fat-free sour cream
  • ½ cup shredded part-skim mozzarella cheese
  • 1 (14-ounce) can artichoke hearts, drained and chopped
  • 3 cloves garlic, smashed
  • ¼ teaspoon ground black pepper
  • 1 tablespoon shredded Parmesan cheese
  1. Preheat oven to 350°.
  2. In a medium skillet, heat oil over medium-high heat. Add spinach and salt; cover and cook until spinach is wilted, about 5 minutes. Remove from skillet, and let drain on paper towels. Squeeze spinach dry thoroughly, and chop.
  3. In a large bowl, stir together spinach, Neufchâtel, sour cream, mozzarella, artichokes, garlic, and pepper until combined. Spoon mixture into an 8-inch ovenproof skillet or baking dish. Sprinkle with Parmesan.
  4. Bake until golden brown and bubbly, 35 to 40 minutes.
Recipe by Paula Deen Magazine at https://www.pauladeenmagazine.com/spinach-artichoke-dip-recipe/