Busy Family Meal Planning

Artichoke and spinach dip

by Cyndi Lavin on April 25th, 2008

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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POSTED IN: Appetizers, Cheese, Make-Ahead Meals, Vegetables