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Appetizers: HOT ARTICHOKE & SPINACH DIP - Thanks Leader Lynn!
1 jar (6 oz) marinated artichoke hearts, drained and coarsely chopped
1 package (9-11 oz) frozen creamed spinach, thawed
1/4 cup mayo
1/4 cup sour cream
1 small garlic clove, pressed
1/2 cup (2 oz) grated fresh parmesan cheese
diced red bell pepper (optional)

Preheat oven to 375. Coarsely chop artichokes, place in bowl. Add spinach, mayo and sour cream.
Add garlic to bowl. Grate parmesan cheese and add to bowl. Mix well. Spoon into small baking dish.
Bake 20-25 minnutes or until heated through. Garnish with bell pepper, if desired. Serve with pita chips.

Yield: 2 cups

2 TBS @ 2 Points each

1 Point for 2 TBS if you use fat free mayonnaise and fat free sour cream. YUM!

cblessum on 1/3/2009