Spinach Artichoke Dip
Jenn promises that this is gone in 10 minutes in any group. Serve with pita wedges or crudites.
Ingredients
  • 1Tbsp Canola Oil
  • 1med Onion, finely chopped
  • 3cloves Garlic
  • 9ounce package Artichoke Hearts, defrosted, rinsed and dried
  • 10ounce package Frozed Chopped Spinach, defrosted, squeeze out excess liquid
  • 1/2cup Reduced Fat Sour Cream
  • 2Tbsp Mayonnaise
  • 1/2cup Neufchatel Cheese
  • 2ounces Shredded Part Skim Mozzarella Cheese
  • 1/2tsp Salt
  • 1/4tsp Fresh Ground Pepper
Instructions
  1. Preheat oven to 375 degrees
  2. Heat the oil in a saute pan over medium heat
  3. Add onions and cook stirring occasionally, 4 to 5 minutes
  4. Add garlic and cook an additional 3 to 4 minutes, or until onions are light golden but not browned
  5. Remove from heat and cool
  6. In the bowl of a food processor combine artichoke hearts, spinach, sour cream, mayonnaise, Neufchatel, mozzarella and salt and pepper. Process until smooth
  7. Add cooled onion-garlic mixture to the food processor and pulse a few times to combine
  8. Transfer mixture into an 8-inch glass square baking dish or 9-inch glass pie plate which has been lightly sprayed with cooking spray
  9. Bake for 25 to 30 minutes or until heated through