Spinach Artichoke Dip

It's been a long time since I've posted... for many reasons, one of which is that we've been doing Weight Watchers since January. And while I have found many great WW friendly recipes, I'm just not as inspired to share them as I usually am. However, I've made this yummy Spinach Artichoke Dip twice in the past few weeks and it's definitely share-worthy!

One time I used all low-fat versions of the cream cheese, sour cream, and cheddar; one time I used fat free cream cheese and sour cream, and low-fat cheddar. Of course, you can use the full-fat versions of all of these items, which would make it even more delectable, but the healthier versions are still 100% delicious and 90% guilt-free, especially served with Baked Tostitos.

You will need:

• 1 tbsp. butter
• 1 clove garlic, minced
• 1 block cream cheese
• 1 cup frozen spinach, cooked, drained and chopped
• 1 can artichoke hearts, drained and chopped (I use my mini-chopper, which allows me to chop them up pretty small- almost to a puree consistency... but that's just our personal preference, you can keep them in bigger chunks if you prefer that)
• 1/2 cup sour cream
• 1 cup shredded cheddar
• Salt, pepper, and crushed red pepper flakes to taste

Melt butter in large skillet over medium heat. Add garlic and cream cheese, stirring constantly until cream cheese is melted. Add in spinach, artichokes, sour cream, and cheddar. Stir until well combined and heated through. Add salt, pepper, and crushed red pepper flakes to taste.

Spread in baking dish (I use an 8x8 Pyrex dish, but you can use whatever size or shape dish you'd like). Bake at 350 degrees for about 20 minutes, until bubbly and hot.