Spinach Artichoke Dip

Melissa made this tasty dip for Christmas Eve. Mom's lack of food processor resulted in a more rustic dip, which Melissa and Matt preferred. A perfect party appetizer!

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 (Melissa used canned)
• 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 mozzerella cheese
• 1/2 teaspoon salt
• 1/4 teaspoon fresh ground pepper
• Parmesan cheese (for sprinkling on top)
• Pita wedges or crudites, for serving

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. Sprinkle with Parmesan cheese and broil briefly to brown the top. Serve with pita wedges or crudites.

Makes 12 servings

Recipe from Ellie Kreiger