Warm Spinach and Artichoke Dip

From Ellie Krieger "The foods you crave"

Warm Spinach and Artichoke Dip

Photo by Patrie L.


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    tbsp canola oil

  • 1

    med onion, finely chopped (about 1½ cups)

  • 3

    cloves garlic, chopped (about 1 tbsp)

  • 1

    9 oz package frozen artichoke hearts, thawed and excess liquid squeezed out

  • ½

    cup reduced-fat sour cream

  • 2

    tbsp mayonnaise

  • ½

    cup (4 oz) Neufchatel cheese (reduced-fat cream cheese)

  • 2

    oz part-skim mozzarella cheese, shredded (about ½ cup)

  • ½

    tsp salt

  • ¼

    tsp freshly ground black pepper

  • Cooking spray

Directions

1.) Preheat the oven to 375 degree F. 2.) Heat the oil in a medium skillet over med-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. 3.) 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. 4.) Transfer the mixture into an -inch glass square baking dish or 9-inch glass pie plate that has been lightly coated with cooking spray. bake until heated through, 20 to 25 minutes. Serve hot with pita wedges or crudites.


Nutrition

Facebook Conversations