2 cups shredded, part-skim
mozzarella cheese (reserve 1/4 cup)
1 cup fat-free sour cream
1 oz parmesan cheese, divided (reserve 2 T)
14 oz can artichoke hearts, drained and chopped
8 oz block 1/3 less fat cream cheese softened
8 oz block fat-free cream cheese, softened
10 oz package frozen, chopped spinach – thawed and drained well
1 envelope (1.8 oz) Knorr Leek soup mix, undiluted
1/2 finely chopped red bell pepper
Preheat oven to 325 degrees. Combine partial cup mozzarella cheese, sour cream, 2 T. parmesan cheese, both blocks of cream cheese, spinach, and Leek soup mix. Blend well with mixer or by hand. Gently mix in artichoke hearts and bell pepper. Spoon into small baking dish. Top with remaining parmesan and mozzarella cheeses. Bake for 30 minutes or until lightly brown and bubbly.
This can also be made 1-2 days ahead and refrigerated until baked. Serve with baked pita chips and fresh vegetables.
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