Warm Spinach and Artichoke Dip

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

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.

Nutrition Facts

Servings: 12

Per Serving

Calories 100

Total Fat 7g

Saturated Fat 3g

Monounsaturated Fat 1g

Polyunsaturated Fat 0.6g

Cholesterol 13mg

Sodium 211mg

Protein 4g

Carbohydrates 5g

Fiber 2g

WW Points: 2