Hot Spinach-Artichoke Dip |
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Prep Time: 12 Minutes Cook Time: 27 Minutes |
Ready In: 39 Minutes Servings: 1 |
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Ingredients:
1 tablespoon(s) light butter |
1 cup(s) onion finely chopped |
2 clove(s) garlic minced |
1 package(s) (10 ounce) frozen chopped spinach thawed, drained, and squeezed dry |
1 can(s) (8 ounce) sliced water chestnuts drained and coarsely chopped |
1 can(s) (14 ounce) quartered artichoke hearts drained and coarsely chopped |
1 block(s) (8 ounce) 1/3 less-fat cream cheese softened |
1 carton(s) (8 ounce) reduced fat sour cream |
1 cup(s) (4 ounces) per-shredded, reduced-fat cheddar cheese divided |
1 teaspoon(s) hot sauce |
1/2 teaspoon(s) salt |
1/4 teaspoon(s) pepper |
cooking spray |
Directions:
1. Preheat oven to 350 degrees. Melt butter in a large nonstick skillet over medium heat. Add onion and garlic; sauté 5 minutes or until tender. Add spinach, water chestnuts, and artichokes; sauté 2 minutes. Add cream cheese, sour cream, 1/2 cup Cheddar cheese, and next 3 ingredients.
2. Spoon into an 11x7-inch baking dish coated with cooking spray. Top with remaining 1/2 cup Cheddar cheese. Bake at 350 degrees for 18 to 20 minutes or until thoroughly heated. Serve with baked tortilla chips.
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