Warm Spinach and Artichoke Dip

Show: Healthy Appetite with Ellie Krieger Episode: Get the Party Started

• Ready In: 35 mins
• Serves: 12
• Yields: 12

Ingredients

• 1  tablespoon canola oil
• 1  medium onion, finely chopped (about 1 1/2 cups)
• 3  garlic cloves
• 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  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

Directions

1. Preheat oven to 375 degrees F.
2. 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.
3. 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.
4. 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.