The Very Best Spinach Artichoke Dip Ever - cooking recipe

Ingredients

16 ounces fresh Baby Spinach
14 ounces canned artichoke hearts (chop up into smaller pieces for use, or a couple of pulses in the processor)
1 tablespoon butter
8 ounces low-fat cream cheese
1/2 cup light sour cream
2 cups part-skim mozzarella cheese, shredded
1 -3 garlic clove, chopped (depending on your garlic preference)

Preparation

Preheat oven to 350 degrees F.
In a deep fry pan, melt butter over medium heat.
Add cream cheese and garlic, stir 3-4 minutes or until the cream cheese melts.
Add artichokes, sour cream, and 1 1/2 cup of mozzarella (save 1/2 cup for the topping).
Fold in spinach approximately 1 cup at a time and let the spinach reduce (this takes patience -- but it's worth it!).
Optional for heat: mix in jalepenos (1-3 tblsp chopped, canned or fresh) and/or crushed red pepper flakes (1 tsp).
Transfer the mixture into a baking dish and sprinkle the remaining 1/2 cup mozzarella over the top.
Bake at 350 degrees F for 15 minutes or until top is lightly browned.
Let cool 5 minutes, serve with pita chips for dipping or as a spread.