Warm Spinach and Artichoke Dip
- Level: Easy
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 100 calorie
- Total Fat
- 7 grams
- Saturated Fat
- 3 grams
- Cholesterol
- 13 milligrams
- Sodium
- 211 milligrams
- Carbohydrates
- 5 grams
- Dietary Fiber
- 2 grams
- Protein
- 4 grams
- Total: 35 min
- Prep: 10 min
- Cook: 25 min
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
- Preheat oven to 375 degrees F.
- 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.
- 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.
- 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.