Spinach and Artichoke Dip
Happy Mother's Day! Make an easy appetizer your mom will love. This is one of the owner's favorite recipes (Heather). Her children will definitely be making this tasty dish for her today.
1 tablespoon canola oil
1 medium onion, finely chopped (about 1 1/2 cups)
3 cloves garlic
9 oz. artichoke hearts, defrosted, rinsed and dried
10 oz. chopped spinach, defrosted, excess liquid squeezed out.
1/2 cup reduced fat sour cream
2 tablespoons mayonnaise
1/2 cup Neufchatel cheese (reduced-fat cream cheese)
2 oz. shredded part-skim mozzarella cheese
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
Pita wedges or crudites, for serving
Directions
Preheat oven to 375 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 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.
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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