Recipe courtesy of Ellie Krieger
50 min
20 min
30 min
12 servings (1 serving is 1/4 cup)

Nutrition Info



  • 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 (about 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 black pepper
  • Pita wedges or crudites, for serving


Preheat oven to 350 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 the artichoke hearts, spinach, sour cream, mayonnaise, Neufchatel, mozzarella and salt and pepper. Process until smooth. Fold vegetable puree into sauteed onions, then spread 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. Serve with pita wedges or crudites.

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