Carmelized Onion, Spinach, and Artichoke Dip |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 16 |
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Ingredients:
1 medium onion thinly sliced |
2 clove(s) garlic minced |
6 ounce(s) fresh spinach |
12 ounce(s) frozen artichoke hearts thawed |
8 ounce(s) low-fat cream cheese softened |
1/2 cup(s) low-fat sour cream |
1/2 cup(s) plain low-fat yogurt |
3 tablespoon(s) parmesan cheese shredded |
1 tablespoon(s) chives finely chopped |
1/2 teaspoon(s) fresh black pepper |
1/2 teaspoon(s) cajun seasoning |
1/2 teaspoon(s) sea salt |
Directions:
1. Heat nonstick or cast iron pan over medium-high heat for 1 minute. Spray pan with cooking spray and let heat for another minute. Add onion and sauté until caramelized, 5 to 10 minutes, stirring so that it does not burn. When onions are caramelized or golden brown, add garlic and sauté for about 1 minute. If the vegetables are on the verge of burning, mist with cooking spray. Add spinach and cook for 2 minutes or until just wilted. Remove from heat and let cool for 2 to 3 minutes.
2. Preheat oven to 350°F. Put artichoke hearts and spinach-onion mixture into a food processor fitted with a standard cutting blade. Chop for 1 minute. Add cream cheese, sour cream and yogurt, and whirl for about 2 minutes. Add Parmesan, chives, pepper, seasoning and, if desired, salt. Chop for another 2 to 3 minutes or until vegetables are finely minced and well blended into dairy mixture.
3. Place dip in a 4-qt ceramic baking dish. Bake for 20 minutes or until top is lightly browned. Remove from heat and serve on a trivet with sides of vegetables, whole-wheat crostinis and crackers.
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