Spinach and Artichoke Dip

By á-5120

Ingredients

• 2 spray(s) cooking spray
• 1/2 pound(s) spinach, baby leaves, washed and dried*
• 1 1/2 cup(s) canned artichoke hearts, without oil, drained
• 1 clove(s) (medium) garlic clove(s), minced (or more to taste)
• 1/2 tsp crushed red pepper flakes, or to taste
• 1/2 tsp table salt
• 1/2 cup(s) grated Parmesan cheese
• 1/2 cup(s) reduced-fat sour cream
• 4 oz low fat cream cheese, at room temperature

Preparation

Step 1

Preheat oven to 350ºF. Coat a 7 1/2-inch deep-dish glass or ceramic pie plate (or oval oven-proof dish) with cooking spray.

In a food processor, combine spinach, artichokes hearts, garlic, red pepper flakes, salt, Parmesan cheese, sour cream and cream cheese; puree until smooth. Using a spatula, scrape dip into prepared dish; smooth top into an even layer. Bake until golden on top, about 20 to 30 minutes, depending on desired doneness. Serve warm. Yields about 1/4 cup serving.