redesigned from Cooking Light magazine, each serving should be about a fourth of a cup.

Ingredients

12	oz neufatchel cheese , softened
1/2	cup sour cream, room temperature
10	oz frozen spinach, thawed, drained, squeezed dry
1	can artichoke hearts , canned, drained, coarsely chopped (a 14 oz can)
2	tbsp low fat italian dressing
1/4	tsp salt (or less)
1/4	tsp pepper
1	tbsp crushed red pepper (to taste)
4	tsp minced garlic
2/3	cup skim milk (as needed)
168	grams part-skim mozzarella, shredded (1.5 cups, divided)
112	grams parmesan , finely shredded (1 cup, divided)

Directions

1. Drain artichokes, marinate for a while in the italian dressing and some red wine vinegar, to taste.
   
   
2. Preheat oven to 350 if using oven.
   
   
3. Mix cream cheese, sour cream, spinach and artichokes well. Add garlic, mix, sprinkle with salt (lightly and to taste), pepper, and crushed red pepper. Thin with milk as needed and to taste. Mix in 1 cup mozzarella and .5 cup parmesan. Thin with milk as needed. Mixture should have the consistency of a cheese ball. Be sure that there are no large lumps of cream cheese.
   
   
4. Spoon or spread into a casserole dish (I prefer a deeper smaller one) or into a crock pot. Top with reserved cheese if desired (or mix in). Heat about 30 min in oven or 1 hour on high in crock pot until bubbling. Add milk as needed to thin.
   
   
5. Serve with pita cracker, chips, bread....
   
   

Categories

Appetizers, Snacks

Nutritional Analysis

Nutrition Grade 96% confidence

Good points Low in sugar High in calcium Very high in vitamin A

Bad points Very high in saturated fat