I'm always looking for ways to impress at parties, and nothing is more perfect (and easy) to serve than dips and accompaniments. Spinach and artichoke dip is an appetizer menu staple and favorite, so it's hard to go wrong with this made-at-home version (bonus: my recipe cuts down on the fat and sodium content). The relationship between prep time and wow factor on this dish is wildly disproportionate: the assemblage requires no cooking and can be done up to two days ahead of serving. Come party time, pop the mixture into the oven and watch as it's transformed into a pot of golden cheesy goodness.

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Ingredients:

2 cups (8 ounces) shredded part-skim mozzarella cheese

1/2 cup reduced-fat sour cream

1/4 cup (1 ounce) grated fresh Parmesan cheese

1/2 teaspoon black pepper

4 garlic cloves, chopped

1 (14-ounce) can artichoke hearts, drained, rinsed, and chopped

2 (8-ounce) blocks 1/3-less-fat cream cheese, softened

1/2 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry

Preparation

1. Preheat oven to 350°. 

2. Combine all ingredients in a large bowl; stir until well blended.

3. Spoon mixture into a baking dish. Sprinkle with some additional mozzarella and Parmesan cheese.

4. Bake for about 30 minutes or until bubbly and brown. Serve with toasted fresh bread rounds and/or tortilla chips.