Caramelized Onion, Spinach & Artichoke Dip

From Clean Eating Magazine May/June 2009

• Ready In: 50 mins
• Serves: 16

Ingredients

•  olive oil flavored cooking spray
• 1  medium onion, thinly sliced
• 2  garlic cloves, minced
• 6  ounces fresh spinach
• 12  ounces frozen artichoke hearts, thawed
• 8  ounces low-fat cream cheese, softened
• 1⁄2 cup low-fat sour cream
• 1⁄2 cup plain low-fat yogurt
• 3  tablespoons low-fat parmesan cheese, grated
• 1  tablespoon chives, finely chopped
• 1⁄2 teaspoon  fresh cracked black pepper
• 1⁄2 teaspoon  cajun seasoning
• 1⁄8 teaspoon sea salt (optional)

Directions

1. Heat nonstick or cast iron pan over medium-high heat for 1 minute.
2. Spray pan with cooking spray and heat for another minute.
3. Add onion and saute until carmelized, 5-10 minutes, stirring often.
4. Add garlic and saute 1 minute.
5. Add spinach and cook for 2 minutes or until wilted.
6. Remove from heat and let cool for 2-3 minutes.
7. Preheat oven to 350°F
8. Put artichokes and spinach-onion mixture in a food processor fitted with a standard cutting blade.
9. Chop for 1 minute.
10. Add cream cheese, sour cream, and yogurt and whirl for 2 minutes.
11. Add Parmesan, chives, pepper, Cajun seasoning, and salt.
12. Chop for another 2-3 minutes or until vegetables are finely minced and entire mixture is well-blended.
13. Place dip in 4 qt ceramic baking dish.
14. Bake for 20 minutes or until top is lightly browned.
15. Remove from heat and serve with vegetables, crackers, and bread.