When last minute holiday guest drop by, here is an appetizer dip and mini-meat all in one.
Serves 10
Preheat the oven to 350F (175C)
1 cup (200 g) shredded mozzarella cheese
1 cup (240 ml) organic reduced-fat sour cream or plain organic yogurt
¼ cup (60 ml) grated Parmesan cheese
4 minced garlic cloves
1 package 12 ounce (340 g) chopped artichoke hearts
1 pkg. 8 ounce (225 g) reduced-fat organic cream cheese, softened
1 pkg. 10 ounce (285 g) chopped spinach (if frozen: drained and squeezed dry)
1 cup (200 g) diced tomatoes for garnish
baked tortilla chips or crostini for serving
1. Combine half the mozzarella cheese, sour cream/yogurt, 2 Tbs. (30 g) Parmesan cheese, garlic, artichoke hearts, cream cheese, and spinach until well-blended.
2. Spray a baking dish with cooking spray.
3. Spoon the mixture into the dish.
4. Sprinkle with remains mozzarella and 2 Tbs. (30 g) Parmesan cheese.
5. Bake for 30 minutes or until bubbly and golden brown.
6. Top with diced tomatoes.
7. Serve with chips or crostini.
8. Refrigerate any leftovers.
