Warm Spinach and Artichoke Dip

2007 Ellie Krieger, All Rights Reserved.
TOTAL TIME: 35 min
Prep: 10 min
Inactive Prep: --
Cook: 25 min
 
YIELD: 12 servings
LEVEL: Easy

ingredients

  • 1 tablespoon canola oil
  • 1 medium onion, finely chopped (about 1 1/2 cups)
  • 3 cloves garlic
  • 1 (9-ounce) package artichoke hearts, defrosted, rinsed and dried
  • 1 (10-ounce) package frozen chopped spinach, defrosted, excess liquid squeezed out.
  • 1/2 cup reduced fat sour cream
  • 2 tablespoons mayonnaise
  • 1/2 cup (4 ounces) Neufchatel cheese (reduced-fat cream cheese)
  • 2 ounces (about 1/2 cup) shredded part-skim mozzarella cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon fresh ground pepper
  • Pita wedges or crudites, for serving
recipe tools

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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