Caramelized Onion, Spinach & Artichoke Dip |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 16 |
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From Clean Eating Magazine May/June 2009 Ingredients:
olive oil flavored cooking spray |
1 medium onion, thinly sliced |
2 garlic cloves, minced |
6 ounces fresh spinach |
12 ounces frozen artichoke hearts, thawed |
8 ounces low-fat cream cheese, softened |
1/2 cup low-fat sour cream |
1/2 cup plain low-fat yogurt |
3 tablespoons low-fat parmesan cheese, grated |
1 tablespoon chives, finely chopped |
1/2 teaspoon fresh cracked black pepper |
1/2 teaspoon cajun seasoning |
1/8 teaspoon sea salt (optional) |
Directions:
1. Heat nonstick or cast iron pan over medium-high heat for 1 minute.
2. Spray pan with cooking spray and heat for another minute.
3. Add onion and saute until carmelized, 5-10 minutes, stirring often.
4. Add garlic and saute 1 minute.
5. Add spinach and cook for 2 minutes or until wilted.
6. Remove from heat and let cool for 2-3 minutes.
7. Preheat oven to 350°F
8. Put artichokes and spinach-onion mixture in a food processor fitted with a standard cutting blade.
9. Chop for 1 minute.
10. Add cream cheese, sour cream, and yogurt and whirl for 2 minutes.
11. Add Parmesan, chives, pepper, Cajun seasoning, and salt.
12. Chop for another 2-3 minutes or until vegetables are finely minced and entire mixture is well-blended.
13. Place dip in 4 qt ceramic baking dish.
14. Bake for 20 minutes or until top is lightly browned.
15. Remove from heat and serve with vegetables, crackers, and bread.
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