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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
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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