Hg's Crazy-Creamy Spinach Artichoke Dip - Ww Points = 2

Ingredients

• 10 ounces spinach, frozen chopped, thawed and drained very well
• 14 ounces artichoke hearts, drained very well and chopped (packed in water)
• 8 ounces fat free cream cheese, room temperature
• 4 ounces water chestnuts, drained and chopped
• 1/4 cup nonfat sour cream
• 1/4 cup fat-free mayonnaise
• 1/4 cup reduced-fat parmesan cheese, divided
• 3 tablespoons shallots, minced
• 2 garlic cloves, minced
• 1/4 teaspoon salt
• 1/8 teaspoon cayenne pepper

Directions

1. 1

   If you want to serve this dish hot, preheat oven to 350 degrees.

2. 2

   In a large bowl, combine cream cheese, sour cream, mayo, and 3 tablespoons of the parm-style topping. Add the salt and cayenne pepper, and then stir until smooth.

3. 3

   In a pan sprayed with nonstick spray, cook the shallots and garlic over medium heat until soft (1 - 2 minutes). Set aside.

4. 4

   To the large bowl, add spinach, artichoke hearts, water chestnuts and garlic/shallot mixture. Stir well.

5. 5

   If serving dip cold, top with the remaining tablespoons of parm-style topping. If you want to serve the dip hot, transfer to a casserole dish, top with the remaining parm, and then bake for 30 minutes (or until bubbly).