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Ingredients
- 5 ml olive oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 420g (14 oz) can artichoke hearts, drained
- 125 ml (1/2 cup) roasted red pepper
- 420 g (14oz) fat free cream cheese, cut into pieces
- 125 ml (1/2 cup) light sour cream
- 60 ml (4 tbl) grated Parmesan cheese
- 30 ml (2tsp) light mayo
- 1 (290g 10oz) package frozen chopped spinach, thawed and squeezed dry
- 75 ml (1/3 cup) shredded part skim mozzarella
- 2 ml (1/2tsp) salt
- 2 litres (8 cups) vegetable sticks
Preparation
Step 1
Preheat oven to 350. Spray 9" pie plate with nonstick spray
Heat oil in large skillet over medium heat. Add onion and cook stirring occasionally until onion is lightly browned, 6 minutes. Stir in garlic and cook stirring frequently for 2 minutes
Put artichokes and pepper in food processor and pulse until coarsely chopped. Add cream cheese and sour cream, 45ml (3tbl) Parmesan cheese and mayo. Pulse until blended.
Stir in spinach to onion garlic mixture in the skillet. Then stir in the artichoke mixture, mozzarella and salt. Spoon the mixture into the pie plate and spread evenly with a spatula. Sprinkle with remaining Parmesan.
Bake until heated through and the cheese is melted 25-30 minutes. Serve at once.