HOT STUFF SPINACH ARTICHOKE DIP GUILT FREE

By á-4411

Ingredients

• 2 T OLIVE OIL
• 1 YELLOW ONION FINELY CHOPPED
• 4 CLOVES GARLIC
• 2 CANS 14OZ EACH WATER PACKED ATRICHOKE HEARTS, DRAINED AND RINSED AND THINLEY SLICED
• 1 BUNCH FRESH SPINACH COARSELY CHOPPED
• 8 OZ 1/3 LESS FAT NEUFCHATEL CREAM CHEESE ROOM TEMP
• 1 CUP LIGHT MAYO
• 1/3 CUP GRATED PARMESAN CHEESE
• 1 LARGE BAGUETTE CUT IN 1/2 INCH THICK AND TOASTED

Preparation

Step 1

HEAT 1 T OF OLIVE OIL IN MED PAN OVER MED-LOW HEAT. ADD THE ONION, GARLIC, AND COOK UNTIL THE ONION IS STICKY AND GOLDEN BROWN, ABOUT 3 MIN. STIRRING OFTEN. ADD THE ARTICHOKE HEARTS AND A FEW CUPS OF THE SPINACH, TURNING THE MIXTURE OVER UNTIL THE SPINACH LEAVES WILT. ADD THE REMAINING SPINACH AND CONTINUE TO COOK UNTIL ALL THE LEAVES ARE WILTED ABOUT 5 MIN. SET ASIDE TO COOL.

STIR THE CREAM CHEESE, MAYO, AND 1.4 CUP PARMESAN TOGETHER IN A LARGE BOWL UNTIL CREAMY. ADD THE COOLED SPINACH MIXTURE AND STIR TO COMBINE. SCRAPE THE MIXTURE INTO A BAKING DISH AND SPRINKLE WITH THE REMAINING PARMESAN. BAKE UNTIL THE PARMESAN IS GOLDEN BROWN. ABOUT 30 MIN.

SERVE WITH TOASTED BAGNUETTE.