BAKED THREE-CHEESE SPINACH-ARTICHOKE DIP

1 pkg (8-oz) Neuchâtel cream cheese

1/2 cup sour cream

1/2 cup mayonnaise

1 tbsp hot sauce

2 tsp garlic powder

2 tsp onion powder

1 1/2 tsp grated lemon zest

1/2 tsp salt

2 cans (14-oz each) chopped artichoke hearts, drained

1 pkg (15-oz) frozen chopped spinach, thawed, squeezed dry

8-oz Monterey Jack shredded cheese

1 pkg (3-oz) finely shredded Parmesan cheese

Whole grain chips and/or crackers for serving

Preheat oven to 375-degrees. Spray a 2-quart baking dish with nonstick cooking spray; set aside. I

n a large bowl, whisk together the first 8 ingredients until mostly smooth. Fold in the artichoke and spinach, along with 1 1/2 cups of the Monterey Jack cheese and 2/3 cup of the Parmesan. Fold in until combined. Spoon mixture into the prepared baking dish in a even layer. Sprinkle the remaining cheeses overall.

Bake at 375-degrees around 35-40 minutes or until golden brown and bubbly. Serve while hot with the chips and/or crackers.

My version of a Southern Living recipe and their picture