Hot Artichoke Dip

2 jars (6.5 ounces each) marinated artichoke hearts, drained and coarsely chopped
1 package (10 ounces) frozen chopped spinach, thawed and well drained
1/2 cup sour cream
1/2 cup mayonnaise
3/4 cup (3 ounces) grated fresh Parmesan cheese
1 garlic clove, pressed
Fresh vegetable dippers (optional)

Preheat oven to 375°F. Combine artichokes, spinach, sour cream and mayonnaise in Classic Batter Bowl. Add Parmesan cheese and garlic; mix well and spoon into Mini-Baker. Bake 20-25 minutes or until heated through. Serve with fresh vegetable dippers, if desired. Yield: 3 cups (24 servings)

Nutrients per serving: (2 tablespoons dip): Calories 70, Total Fat 6 g, Saturated Fat 2 g, Cholesterol 5 mg, Carbohydrate 2 g, Protein 2 g, Sodium 140 mg, Fiber less than 1 g

Pampered Chef