Dancing in the Kitchen with Garlic: Creamy Garlic Spinach Dip

<p>
<em>Makes about 3 cups<br />
</em>This doesn’t taste low-fat–a quality we all admire in dips. Serve it hot with fresh veggies, baked chips or warm sourdough bread.</p>
<ul>
<li>1 (8 ounces) container reduced-fat sour cream</li>
<li>1 cup fat-free mayonnaise</li>
<li>½ cup canned artichoke hearts, chopped</li>
<li>½ cup frozen spinach, thawed</li>
<li>3 scallions, diced</li>
<li>3 to 5 cloves garlic, minced</li>
<li>1 tablespoon sun-dried tomatoes, finely chopped</li>
<li>1 tablespoon shredded Asiago, Parmesan or Romano cheese</li>
</ul>
<ol>
<li>Heat oven to 350 degrees. Roll spinach in a paper towel and squeeze to release water.</li>
<li>Combine first seven ingredients in a casserole dish, sprinkle cheese on top and warm until cheese bubbles.</li>
</ol>
<p>
<hr />
<p>
<em>K.C. Compton is editor in chief of</em> The Herb Companion <em>and loves experimenting with garlic in any recipe she can</em>.</p>
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<strong>Dancing in the Kitchen with Garlic</strong>
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