I had always wanted to try making this dip. It just sounded so good to me since I love artichokes and spinach. And I wanted to make a dip that wasn't loaded with tons of fat. Mission impossible? Not really. It was actually pretty easy. I got some inspiration from Ellie Krieger from Healthy Appetite and just winged it.
It turned out really good, although it was a little thick. It was probably too thick to successfully dip thin chips but was great for pretzel sticks, celery pieces and baby carrots.
I thinned it out the next day with more sour cream and it was even better, so I adjusted my recipe with those changes. Hope you like it!
Hot Artichoke and Spinach Dip
1 tablespoon e.v. olive oil
1 bunch scallions (green onions), finely chopped (about 1 cup)
3 cloves garlic
1 can artichoke hearts, rinsed and dried
1 (10-ounce) package frozen chopped spinach, defrosted, excess liquid squeezed out
1 cup low-fat sour cream
3 tablespoons mayonnaise
1/2 cup (about 4 ounces) Neufchatel cheese (1/3 less-fat cream cheese)
2 ounces (about 1/2 cup) shredded fontinella cheese
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
Preheat oven to 350 degrees F.
Heat the oil in a saute pan over medium/low heat. Add scallions and cook, stirring occasionally, about 3 minutes. Add garlic and cook an additional 3 to 4 minutes. Add in the spinach, mix well and cook for a few more minutes. Remove from heat and cool.
Combine the artichoke hearts, sour cream, mayonnaise, Neufchatel, fontinella and salt and pepper in a food processor. Add in the spinach mixture and process until smooth. Spray an 8-inch glass square baking dish or 9-inch glass pie plate with cooking spray and spread in mixture. Bake for 25 to 30 minutes or until heated through. Serve with pretzel sticks or crudites.