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Warm Spinach and Artichoke Dip

  • Level: Easy
  • Total: 35 min
  • Prep: 10 min
  • Cook: 25 min
  • Yield: 12 servings
  • Nutrition Info
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Ingredients

1 tablespoon canola oil

1 medium onion, finely chopped (about 1 1/2 cups)

3 cloves garlic

1 (9-ounce) package artichoke hearts, defrosted, rinsed and dried

1 (10-ounce) package frozen chopped spinach, defrosted, excess liquid squeezed out.

1/2 cup reduced fat sour cream

2 tablespoons mayonnaise

1/2 cup (4 ounces) Neufchatel cheese (reduced-fat cream cheese)

2 ounces (about 1/2 cup) shredded part-skim mozzarella cheese

1/2 teaspoon salt

1/4 teaspoon fresh ground pepper

Pita wedges or crudites, for serving

Directions

  1. Preheat oven to 375 degrees F.
  2. Heat the oil in a saute pan over medium heat. Add onions and cook stirring occasionally, 4 to 5 minutes. Add garlic and cook an additional 3 to 4 minutes, or until onions are light golden but not browned. Remove from heat and cool.
  3. In the bowl of a food processor combine artichoke hearts, spinach, sour cream, mayonnaise, Neufchatel, mozzarella and salt and pepper. Process until smooth. Add cooled onion-garlic mixture to the food processor and pulse a few times to combine.
  4. Transfer mixture into an 8-inch glass square baking dish or 9-inch glass pie plate which has been lightly sprayed with cooking spray. Bake for 15 to 20 minutes or until heated through. Serve with pita wedges or crudites.
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