Warm Spinach and Artichoke Dip

By seo53

Ingredients

• 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 fozen chopped
• spinach, thawed and excess liquid
• squeezed out
• 1/2 cup reduced-fat sour cream
• 2 Tbs. mayonnaise
• 1/2 cup (4 ounces) Neufchatel cheese
• (reduced-fat cream cheese)
• 2 ounces part-skim mazzarella cheese,
• shredded (about 1/2 cup)
• 1/2 tsp. salt
• 1/4 tsp. freshly ground black pepper
• Cooking spray

Details

Servings 12

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,
Neufchatel, 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 g-inch pie plate that has
been lightly coated with cooking spray.
Bake until heated through, 20 ta 25
minutes.
Serve hot with pita wedges 0r raw
vegetables.
Per serving (1/4 cup): 100 calories, 59
carbohydrates, 49 protein, 7g fat (3g
saturated), 29 fiber, 13mg cholesterol,
211mg sodium