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
