Spinach Artichoke Dip

I had been looking around for a good spinach artichoke dip recipe to snack on while watching some football on a cold winter Sunday. After vetoing a few recipes, I found this one on Annie's Eats, one of my favorite blogs. Annie created this one herself and it somehow sounded just like what I wanted. I lightened it up a bit by using light versions of the cream cheese, mayo and sour cream, and I can guarantee that if you did too and didn't tell anyone, no one would know! It turned out to be EXACTLY what I wanted! It was delicious, and perfect for our football game snack.

8 oz. light cream cheese, softened
1/3 c. grated Parmesan cheese, plus more for topping
1/3 c. light mayo
1/3 c. light sour cream
10 oz. frozen chopped spinach, thawed and drained
1 c. coarsely chopped artichoke hearts
1/4 tsp. garlic powder
1/4 tsp. salt
1/2 tsp. red pepper flakes (if you don't like spice, you can leave this out or lessen the amount)

1. Preheat oven to 400. To thaw my frozen spinach, I followed the directions on the package for cooking in the microwave. I then drained the liquid out by squeezing it over a colander in the sink.
2. Add all ingredients to a medium bowl and combine with a rubber spatula until they are all blended evenly. Spread into a small baking dish (I used a pie plate, you could also use a gratin dish). Sprinkle additional parmesan cheese on top. At this point, I also sprinkled a bit of a shredded jack/cheddar blend that I happened to have. I didn't completely cover the top though I wanted it to be easy to dip into.
3. Bake for 35-40 minutes or until the top is slightly browned. We ate the dip with Stacy's Simply Naked Pita Chips and it was perfect!

1/2 of the dish= 18 Points+

1/4 of the dish= 9 Points+

1/8 of the dish= 5 Points+