Ingredients
- 1 Tbsp Canola Oil
- 1 med Onion , finely chopped
- 3 cloves Garlic
- 9 ounce package Artichoke Hearts , defrosted, rinsed and dried
- 10 ounce package Frozed Chopped Spinach , defrosted, squeeze out excess liquid
- 1/2 cup Reduced Fat Sour Cream
- 2 Tbsp Mayonnaise
- 1/2 cup Neufchatel Cheese
- 2 ounces Shredded Part Skim Mozzarella Cheese
- 1/2 tsp Salt
- 1/4 tsp Fresh Ground Pepper
Servings:
Instructions
- Preheat oven to 375 degrees
- 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 25 to 30 minutes or until heated through
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