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YUMMY!!!! (Site has nutritional info.)
8 ounces neufchatel cheese, softened (do not use fat free)
1/2 cup light sour cream (do not use fat free)
14 ounces artichoke heart, undrained
7 1/4 ounces roasted red pepper, drained
1/4 cup parmesan cheese, freshly grated
10 ounces frozen spinach, thawed and squeezed dry
1Using food processor, mix light cream cheese, sour cream and artichoke hearts by pulsing until even consistency. Add roasted bell pepper and parmesan cheese and pulse until creamy.
2To bake dip: Preheat oven to 375. Place mixture into shallow baking dish (1.5-2qt), add spinach and stir until combined. Bake for 25 minutes, stirring half way through. Dip is done when browned and bubbly around the edges. To keep warm, lower temperature in oven to 250 and stir every 10 minutes until dip is served.
3For microwave directions: Place mixture into microwave safe dish (1.5-2qt), add spinach and stir until combined. Cover with plastic wrap, leaving room for steam to escape. Microwave on HIGH for 7 minutes or until dip is hot and boiling on the sides - microwaves vary, check often. Mix well before serving.