Warm spinach and artichoke dip

1 tb canola oil

1 medium onion, finely chopped (about 1-1/2 cups)

3 cloves garlic, chopped (about 1 Tb)

1 (9 ounce) package frozen artichoke hearts, thawed, rinsed and patted dry

1 (10 ounce) package frozen chopped spinach, thawed and excess liquid squeezed out

1/2 cup reduced-fat sour cream

2 tbs mayonnaise

1/2 cup (4 ounces) Neufchatel cheese (reduced-fat cream cheese)

2 ounces part-skim mozzarella cheese, shredded (about 1/2 cup)

1/2 tsp salt

1/4 tsp freshly ground black pepper

Cooking spray

Preheat the oven to 375 degrees.  Heat the oil in a medium skillet over medium-high heat.  Add the onion and cook, stirring a few times, until softened, 3 to 5 minutes.  Add the garlic and cook for 1 minute.  Remove from the heat and let cool.

In a food processor, combine the artichoke hearts, spinach, sour cream, mayonnaise, Neufchatel, mozzarella, salt and pepper.  Process until smooth.  Add the cooled onion mixture and pulse a few times to combine.  At this point, you can refrigerate the dip in an airtight container for up to 3 days before baking it.

Transfer the mixture into an 8-inch square baking dish or 9-inch pie plate that has been lightly coated with cooking spray.  Bake until heated through, 20 to 25 minutes.  Serve hot with pita wedges or raw vegetables.

Yield:  12 servings