I made this dip again for a family gathering. This time only making a single recipe, which I divided into two 2-cup dishes. We went through one of them.

Next time I make this I'll use the whole package of frozen spinach instead of just half of it. I think there's definitely room for more green, and dividing a frozen package of spinach in half is annoying.

I replaced part of the sour cream with plain yogurt, because I had part of a container of sour cream to use up and didn't feel like buying another one. I could replace all the sour cream with yogurt with the same result.

Adapted from Closet Cooking
Makes about 3 cups

1/2 (10 oz) package frozen spinach, thawed, drained and coarsely chopped
1 (14 oz) can artichoke hearts, drained and coarsely chopped
4 ounces cream cheese or Neufchâtel
1/4 cup fat free sour cream
1/4 cup plain lowfat yogurt
1/4 cup mayonnaise
1 clove garlic, grated
1/2 teaspoon chili garlic sauce
1/4 cup grated parmesan cheese
1/4 cup shredded mozzarella

Combine everything in a large bowl and mix well. Heat as desired (I just microwaved it again, but you could bake at 350° until golden).