Warm Spinach and Artichoke Dip (Ellie Krieger) |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 12 |
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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:
1. Preheat oven to 375 degrees F.
2. 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.
3. 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.
4. 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.
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