INGREDIENTS

• 1 tablespoon canola oil
• 1 medium onion, finely chopped (about 1 1/2 cups)
• 3 cloves garlic
• 1 (9-ounce) package artichoke hearts, defrosted, rinsed and dried
• 1 (10-ounce) package frozen chopped spinach, defrosted, excess liquid squeezed out.
• 1/2 cup reduced fat sour cream
• 2 tablespoons mayonnaise
• 1/2 cup (4 ounces) Neufchatel cheese (reduced-fat cream cheese)
• 2 ounces (about 1/2 cup) shredded part-skim mozzarella cheese
• 1/2 teaspoon salt
• 1/4 teaspoon fresh ground pepper
• Pita wedges or crudites, for serving

DIRECTIONS

Heat the oil in a saute pan over medium heat. Add onions and cook stirring occasionally, 4 to 5 minutes. Add garlic and cook an additional 3 to 4 minutes, or until onions are light golden but not browned. Remove from heat and cool.

In the bowl of a food processor combine artichoke hearts, spinach, sour cream, mayonnaise, Neufchatel, mozzarella and salt and pepper. Process until smooth. Add cooled onion-garlic mixture to the food processor and pulse a few times to combine.

Transfer mixture into an 8-inch glass square baking dish or 9-inch glass pie plate which has been lightly sprayed with cooking spray. Bake for 15 to 20 minutes or until heated through. Serve with pita wedges or crudites