Spinach and Artichoke dip (warm)

By LyndaLee

From weight watchers book - Family favourite

Ingredients

• 5 ml Olive oil
• 1 medium Onion, finely chopped
• 3 Garlic cloves, minced
• 1 420g/14oz can Artichoke Hearts, drained
• 125 ml roasted Red Pepper
• 420 g fat free cream cheese, cut into 4 pieces
• 125 ml light sour cream
• 60 ml grated Parmesan
• 30 ml light Mayonaise
• 1 290g/10oz package frozen chopped Spinach - thawed and squeezed dry
• 75 ml shredded park skim Mozzarella cheese
• 2 ml Salt
• 2 liters assorted vegetable sticks

Preparation

Step 1

Preheat oven to 350 degrees. Spray a 22cm pie plate with non-stick spray.

Heat the oil in a large nonstick skillet over medium heat. Add the onion and cook, stirring occasionally, until the onion is lightly browned, 6 minutes. Stir in the garlic and cook, stirring frequently about 2 minutes.

Put the artichokes and red peppers in a food processor and pulse until coarsely chopped. Add the cream cheese, sour cream, 45ml of the Parmesan, and mayonnaise; pulse until blended.

Stir the spinach into the onion 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 the remaining 15ml Parmesan.

Bake until heated through and the cheese is melted - 25-30 minutes. Serve at once with the vegetables for dipping.