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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
I hope you enjoy it, Karen! Let me know what you think :-)
I had some artichoke and spinach dip at a B&B one time. It was so good. I’d love to try this recipe!
1483 days ago
[...] Family Meals gives a recipe for Artichoke & Spinich Dip – One of my [...]
My husband it totally ga-ga over it :-)
I make something similar to this. It is fabulous!