Tuesday, April 14, 2009

Artichoke and Spinach Dip

Ah, the glories of fresh vegetables! Fortunately, even when it’s not spring, the frozen varieties work just fine for this recipe ;-)

Artichoke and Spinach Dip

Canola oil
1 large onion, chopped
2 cloves of garlic, chopped
10 oz package of frozen artichoke hearts, thawed
10 oz package of frozen spinach, thawed and squeezed out
1/2 c low-fat sour cream
1/2 c Neufchatel cheese
1/2 c mozzarella cheese, shredded
Salt and pepper
Saute the onions and garlic in oil until softened but not browned. Combine all the other ingredients in a food processor and process until smooth. Add the onions and garlic and stir in without pureeing. Place in a 9 to 10 inch pie plate, coated with spray or oil. Bake at 375 for about 20 minutes until hot throughout. Serve with crackers, pita, or raw veggies.

[Note - the mixture can be stored for a few days in the refrigerator before heating, making this a perfect make-ahead appetizer for a party!]

Image: Stock.xchng

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