Spinnach Artichoke Dip - 2 points plus per serving

This one comes to us from WW.  I have NOT tried it yet.




Snacks
Yield: 12 servings
Difficulty: Easy
Prep: 10 minutes
Cook: 20-30 minutes

Ingredients
 2 spray(s) cooking spray
 1/2 pound(s) spinach, baby leaves, washed and dried*
1 1/2 cup(s) canned artichoke hearts, without oil, drained
1 clove(s) (medium) garlic clove(s), minced (or more to taste)
1/2 tsp crushed red pepper flakes, or to taste
1/2 tsp table salt   
1/2 cup(s) grated Parmesan cheese
1/2 cup(s) reduced-fat sour cream 4 oz low fat cream cheese, at room temperature

Instructions

• Preheat oven to 350ºF. Coat a 7 1/2-inch deep-dish glass or ceramic pie plate (or oval oven-proof dish) with cooking spray.
• In a food processor, combine spinach, artichokes hearts, garlic, red pepper flakes, salt, Parmesan cheese, sour cream and cream cheese; puree until smooth. Using a spatula, scrape dip into prepared dish; smooth top into an even layer. Bake until golden on top, about 20 to 30 minutes, depending on desired doneness. Serve warm. Yields about 1/4 cup serving.

NOTES: I saw in one of the comments where someone said they were going to use this to fill a portabello mushroom cap - what a brilliant idea for the fourth of july!