Hot and Spicy Artichoke-Spinach Dip
1 tablespoon olive oil
11/2 cups finely chopped yellow onion
1 tablespoon minced garlic
13.75-ounce can artichoke hearts, drained
10-ounce box frozen chopped spinach, thawed and squeezed dry
4 ounces Neufchatel (low-fat cream cheese)
1/2 cup low-fat sour cream
2 tablespoons low-fat mayonnaise
1 ounce freshly grated Parmigiano-Reggiano (about 3/4 cup grated)
1/2 cup medium chopped mild Peppadew peppers (about 2 ounces) or roasted red peppers
1/2 to 1 teaspoon red pepper flakes
Crackers or low-fat pita crisps, to serve
Heat the oven to 375 degrees. Coat an 8-inch square baking pan with cooking spray.
In a medium skillet over medium-low, heat the oil. Saute the onion, covered, stirring occasionally, for 8 minutes. Uncover the pan and continue cooking, stirring occasionally, until the onions are golden brown, about another 5 minutes. Add the garlic and cook, stirring, for 1 minute. Remove the pan from the heat and set aside.
In a food processor, pulse the artichokes until they are medium chopped. Transfer to the skillet.
In the food processor combine the spinach, cream cheese, sour cream, mayonnaise and half the Parmigiano-Reggiano. Process until mixed. Add the mixture to the skillet, along with the peppers and pepper flakes. Stir well and season with salt.
Transfer the mixture to the prepared pan, sprinkle the remaining cheese over the top and bake 15 to 20 minutes, until bubbling at the edges. Serve immediately with crackers or low fat pita crisps. Makes about 4 cups, 16 (1/4-cup) servings.
Per 1/4 cup: 75 calories (53 percent from fat), 4.5 g fat (2 g saturated, 0 trans fats), 10 mg cholesterol, 6.5 g carbohydrate, 2 g fiber, 1 g sugar, 3.5 g protein, 270 mg sodium.