Warm Spinach and Artichoke Dip

By Treebs

From Ellie Krieger "The foods you crave"

Ingredients

• 1 tbsp canola oil
• 1 med onion, finely chopped (about 1 1/2 cups)
• 3 cloves garlic, chopped (about 1 tbsp)
• 1 9 oz package frozen artichoke hearts, thawed and excess liquid squeezed out
• 1/2 cup reduced-fat sour cream
• 2 tbsp mayonnaise
• 1/2 cup (4 oz) Neufchatel cheese (reduced-fat cream cheese)
• 2 oz part-skim mozzarella cheese, shredded (about 1/2 cup)
• 1/2 tsp salt
• 1/4 tsp freshly ground black pepper
• Cooking spray

Preparation

Step 1

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.