spinach and artichoke dip.

A few years ago my mom found a recipe for spinach and artichoke dip on one of her favorite recipe websites, Epicurious. She showed it to me, and it's become my tradition to make it every year for the holidays. Thanksgiving, maybe Christmas, definitely New Years. Without fail, someone is always asking for the recipe. I mean, who doesn't LOVE spinach and artichoke dip? It's the perfect appetizer. It's the perfect mix of garlick-y and creamy. And its so easy to throw together before your guests arrive.

BAKED SPINACH AND ARTICHOKE DIP
2 (6 oz.) packages fresh baby spinach
1 tablespoon butter
1 (8 oz.) package 1/3 less fat cream cheese
1 garlic clove, chopped
1 (14 oz.) can artichoke hearts, drained and chopped
1/2 cup light sour cream
1/2 cup shredded part-skim mozzarella cheese, divided

1. Microwave spinach in a large, microwave-safe bowl at high 3 minutes or until wilted. Drain spinach well, pressing between paper towels. Chop spinach.

2. Melt butter in a nonstick skillet over medium-high heat. Add cream cheese and garlic; cook 3 to 4 minutes, stirring constantly, until cream cheese melts. Fold in spinach, artichokes, sour cream, and 1/4 cup mozzarella cheese; stir until cheese melts.

3. Transfer mixture to a 1-qt. shallow baking dish. Sprinkle with remaining 1/4 cup mozzarella cheese.

4. Bake at 350 for 15 minutes or until hot and bubbly. Serve immediately.

You can serve with bread, crackers or pita wedges. We like ours with nice little pieces of bread! Enjoy!