Hot Spinach-Artichoke Dip

By MichelleF

Oxmoor House ~ The original recipe has water chestnuts which I omitted because I don't like them. It also used cheddar cheese which I substituted Parmesan cheese for a more traditional dip.

Ingredients

• 1 TB butter
• 1 cup finely chopped onion
• 2 garlic cloves, minced
• 10 oz package frozen chopped spinach, thawed, drained, & squeezed dry
• 14 oz can quartered artichoke hearts, drained & coarsely chopped
• 8 oz block 1/3-less-fat cream cheese, softened
• 8 oz carton reduced-fat sour cream
• 1 cup shredded Parmesan cheese, divided
• 1 tsp hot sauce
• 1/2 tsp salt
• 1/4 tsp pepper
• Cooking spray

Preparation

Step 1

Preheat oven to 350°. Melt butter in a large nonstick skillet over medium heat. Add onion & garlic; sauté 5 minutes or until tender. Add spinach & artichokes; sauté 2 minutes. Add cream cheese, sour cream, ½ cup Parmesan cheese, hot sauce, salt, & pepper. Pour into an 11 x 7 baking dish coated with cooking spray. Top with remaining Parmesan cheese. Bake for 18 to 20 minutes or until thoroughly heated.