Kathleen made this last Sunday night. See her additions in bold. This was very good!
1.5 cups shredded mozzarella cheese
1/2 cup shredded Parmesan cheese
1 cup frozen chopped spinach
12 ounces frozen artichoke hearts, roughly chopped (Kathleen used a can)
1/3 cup sundried tomatoes, chopped (Kathleen's addition)
8 ounces light cream cheese
1/2 cup sour cream
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon black pepper
1/2 teaspoon salt
Preheat the oven to 350°
Spray a medium-size baking dish with non-stick cooking spray and set aside.
Sauté the artichoke hearts and spinach over medium heat until all the liquid has evaporated. This should only take a few minutes, but it’s a necessary step. If you skip it, you may wind up with a watery dip.
Add the mozzarella, Parmesan, cream cheese, sour cream, garlic, salt, and pepper to the bowl of a food processor and blend until thoroughly combined. (I just melted everything in the skillet until bubbly and then put it in the oven uncovered for 30 minutes)
Add the artichoke hearts, tomatoes and spinach and blend until they are evenly combined.
Pour into you’re prepared baking dish, cover and bake for 20 minutes.
Uncover and bake for an additional 20 to 25 minutes or until bubbling and the top is lightly browned.
Serve with pita chips, tortilla chips, toasted bread or vegetables for dipping.
Store any leftovers in the refrigerator up to three days.