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Jenn promises that this is gone in 10 minutes
in any group. Serve with
pita wedges or crudites. |
| Quantity |
Ingredients |
Preparation Notes |
| 1 Tbsp |
Canola Oil |
-
Preheat oven to 375 degrees
- 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 25 to 30 minutes or until heated through.
|
| 1 med |
Onion, finely
chopped
(1 1/2 Cups) |
| 3 |
Cloves Garlic |
| 1-9 oz pkg |
Artichoke
Hearts, defrosted, rinsed and dried |
| 1-10 oz pkg |
Frozen chopped
spinach, defrosted, squeeze out excess liquid |
| 1/2 C |
Reduced Fat
Sour Cream |
| 2 Tbsp |
Mayonnaise |
| 1/2 C |
Neufchatel
Cheese (reduced fat cream cheese - 4 oz) |
| 2 oz |
Shredded Part
Skim Mozzarella Cheese |
| 1/2 tsp |
Salt |
| 1/4 tsp |
fresh ground
pepper |
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Download print friendly version of this recipe from the Soltys
Family Favorite Recipe Collection.
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