Warm Spinach and Artichoke Dip
- Level: Easy
- Total: 50 min
- Prep: 20 min
- Cook: 30 min
- Yield: 12 servings (1 serving is 1/4 cup)
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Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 100 calorie
- Total Fat
- 7 grams
- Saturated Fat
- 3 grams
- Cholesterol
- 13 milligrams
- Sodium
- 211 milligrams
- Carbohydrates
- 5 grams
- Protein
- 4 grams
- Level: Easy
- Total: 50 min
- Prep: 20 min
- Cook: 30 min
- Yield: 12 servings (1 serving is 1/4 cup)
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 100 calorie
- Total Fat
- 7 grams
- Saturated Fat
- 3 grams
- Cholesterol
- 13 milligrams
- Sodium
- 211 milligrams
- Carbohydrates
- 5 grams
- Protein
- 4 grams
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 (about 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 black pepper
Pita wedges or crudites, for serving
Directions
- Preheat oven to 350 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 the artichoke hearts, spinach, sour cream, mayonnaise, Neufchatel, mozzarella and salt and pepper. Process until smooth. Fold vegetable puree into sauteed onions, then spread into an 8-inch glass square baking dish or 9-inch glass pie plate which has been lightly sprayed with cooking spray. Bake for 25 to 30 minutes or until heated through. Serve with pita wedges or crudites.
