Warm Spinach Artichoke Dip

I recently got a request from my college roommate and dear friend (who I have not seen in way way to long) for a favorite dish - warm spinach artichoke dip. This recipe definitely dates back to the days when I was not particularly calorie conscious. I like to serve it with homemade pita chips.

Warm Spinach Artichoke Dip

14 ounces artichoke heart -- drained and chopped
10 ounces frozen chopped spinach -- thawed and drained
3/4 cup grated parmesan cheese
3/4 cup light mayonnaise
8 ounces reduced fat cream cheese
1/2 cup shredded mozzarella cheese
1/2 teaspoon garlic powder

HEAT oven to 350°F. Mix all ingredients; spoon into 9-inch quiche dish or pie plate.

BAKE 20 min. or until heated through.

Yield:
"1 3/8 pints"


Athenian Artichoke Dip

14 oz Artichoke hearts in water; drained
3/4 tsp Dried oregano leaves
4 oz Feta cheese; crumbled
1/4 c Red or green bell pepper;
1 Clove garlic; pressed
1 c Light Mayonnaise
6 ounces reduced fat cream cheese, softened
10 ounces frozen spinach, defrosted and drained

Preheat oven to 350 degrees. Chop artichoke hearts and bell pepper; place in a large bowl. Using garlic press, press garlic into the bowl. Add mayonnaise, spinach, oregano and cream cheese; mix well. Spoon into a 2 quart baking dish. Bake 25 - 30 minutes or until golden brown and bubbly. Serve with baked pita chips, if desired.

Yield: 2 1/2 cups