Creamy Spinach Artichoke Dip

Ingredients

1 carton (8 ounces) Roberts Trim n’ Lite Sour Cream
4 packages (8 ounces each) cream cheese
1 small box frozen chopped spinach, thawed and drained
1 can quartered artichoke hearts
minced garlic, to taste
4 ounces fresh grated Parmesan cheese

Preparation

In a large saucepan, melt cream cheese on medium-low heat, stirring frequently. Meanwhile, squeeze thawed and drained spinach between paper towels to remove as much moisture possible. Drain artichoke hearts and chop coarsely. When cream cheese has melted, add 8 ounces Roberts Sour Cream and stir. Add chopped spinach and artichoke hearts, garlic and half of Parmesan cheese. Stir and heat through. Before serving, this may be transferred to a crock pot or chafing dish. Sprinkle with remaining cheese and serve with sourdough rounds, tortilla chips or wheat crackers for dipping.

Recipe Contributed By: Lisa H. - Omaha, NE