Warm Spinach and Artichoke Dip

By ClaudiaJan

Ingredients

• Warm Spinach and Artichoke Dip
• 1 Tb. canola oil
• 1 medium onion, finely chopped (about 1 1/2 cups)
• 3 cloves garlic, chopped (about 1 Tb.)
• 1 (9-ounce) package frozen artichoke hearts, thawed, rinsed and patted dry
• 1 (10-ounce) package frozen chopped spinach, thawed and excess liquid squeezed out
• 1/2 cup reduced-fat sour cream
• 2 Tbs. mayonnaise
• 1/2 cup (4 ounces) Neufchâtel cheese (reduced-fat cream cheese)
• 2 ounces part-skim mozzarella cheese, shredded (about 1/2 cup)
• 1/2 tsp. salt
• 1/4 tsp. freshly ground black pepper
• Cooking spray

Details

Servings 12
Adapted from usaweekend.com

Preparation

Step 1

Preheat the oven to 375 degrees.

Heat the oil in a medium skillet over medium-high heat. Add the onion and cook, stirring a few times, until softened, 3 to 5 minutes. Add the garlic and cook for 1 minute. Remove from the heat and let cool.

In a food processor, combine the artichoke hearts, spinach, sour cream, mayonnaise, Neufchâtel, mozzarella, salt and pepper. Process until smooth. Add the cooled onion mixture and pulse a few times to combine. At this point, you can refrigerate the dip in an airtight container for up to 3 days before baking it.

Transfer the mixture into an 8-inch square baking dish or 9-inch pie plate that has been lightly coated with cooking spray. Bake until heated through, 20 to 25 minutes.

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