Monday, January 15, 2007

Spinach and artichoke dip

adapted from Grazing

1 small onion, finely chopped
2 cloves garlic, crushed
1 10-ounce package frozen chopped spinach, thawed with excess moisture squeezed out
1 14-ounce can artichoke hearts, drained and chopped, liquid reserved
1 8-ounce package light cream cheese, cubed
1/2 cup milk
1 c. lowfat sour cream
1/2 c. Parmesan cheese
salt and pepper
1 c. shredded mozzarella cheese (optional)

Preheat oven to 350.
Spray skillet with nonstick spray. Add the onions, garlic and a little artichoke liquid and saute until onion is brown. Add the spinach and saute until all the liquid has evaporated.
Reduce heat to low and add artichokes, cream cheese and milk. Cook, stirring, until the cheese melts. Stir in the sour cream, Parm cheese salt and pepper and cook until it's heated through.
Transfer to bowl and serve warm, or put in a pie plate, cover with the mozzarella cheese (or more Parm cheese) and bake 30 minutes, until golden and bubbly.

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