Name: Warm Spinach and Artichoke Dip
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H50M0.000S
Yield: 12 servings (1 serving is 1/4 cup)
Cuisine: american
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.

Warm Spinach and Artichoke Dip

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