Warm Spinach and Artichoke Dip
From The Food You Crave by Ellie Krieger.
1 tablespoon canola oil
1 medium onion, finely chopped (about 11⁄2 cups)
3 cloves garlic, chopped (about 1 tablespoon)
One 9-ounce package frozen artichoke hearts, thawed, rinsed, and patted dry
One 10-ounce package frozen chopped spinach, thawed and excess liquid squeezed out
1⁄2 cup reduced-fat sour cream
2 tablespoons mayonnaise
1⁄2 cup (4 ounces) Neufchâtel cheese (reduced-fat cream cheese)
2 ounces part-skim mozzarella cheese, shredded (about 1⁄2 cup)
1⁄2 teaspoon salt
1⁄4 teaspoon freshly ground black pepper
Preheat the oven to 375°F.
Heat the oil in a medium skillet over medium-high heat. Add the onion and cook, stirring a few times, until softened, 3 to 5 minutes. Add the garlic and cook for 1 minute. Remove from the heat and let cool.
In a food processor, combine the artichoke hearts, spinach, sour cream, mayonnaise, Neufchâtel, mozzarella, salt, and pepper. Process until smooth. Add the cooled onion mixture and pulse a few times to combine. At this point, you can refrigerate the dip in an airtight container for up to 3 days before baking it.
Transfer the mixture into an 8-inch glass square baking dish or 9-inch glass pie plate that has been lightly coated with cooking spray. Bake until heated through, 20 to 25 minutes. Serve hot with pita wedges