Spinach Artichoke Dip (No Mayo) - cooking recipe

Ingredients

10 ounces frozen chopped spinach
15 ounces artichoke hearts, drained & chopped
1/2 cup parmesan cheese, shredded
8 ounces cream cheese, softened
1/2 cup sour cream
1 cup mozzarella cheese, shredded
1/2 teaspoon garlic, minced
1/8 teaspoon garlic powder
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1/8 teaspoon ground mustard
1/8 teaspoon paprika

Preparation

Preheat oven to 350\u00b0.
Combine all ingredients in a medium bowl and mix thoroughly.
Spread into an 8x8'' baking pan or similar ovenproof dish (should be able to contain about 3 cups.).
Bake for 15-20 minutes or until bubbly. Serve hot with bagel chips, rye bread slices, tortilla chips, cheese crackers, pita, etc!
Hint: Throw everything together in a stand mixer for quick and easy stirring!
Hint: Grate your own Parmesan or use the fancy shredded kind for a smoother dip.
Hint: Can be made in advance (up to 1 day) and kept in the fridge until ready to heat.
Hint: Can be doubled and placed in a 9x13'' pan.