"WARM SPINACH & ARTICHOKE DIP"

From Ellie Krieger's The Food You Crave

1 tablespoon canola oil
1 medium onion, finely chopped (about 1 1/2 cups)
3 cloves garlic, chopped (about 1 tablespoon)
1 9-oz. package frozen artichoke hearts, thawed, rinsed and patted dry
1 10-oz. package frozen chopped spinach, thawed and excess liquid squeezed out
1/2 cup reduced-fat sour cream
2 tablespoons mayo
1/2 (4 oz.) Neufchatel cheese (reduced-fat cream cheese)
2 oz. part-skim mozzarella cheese, shredded (about 1/2 cup)
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
cooking spray

Preheat oven to 375 degrees.

Heat the oil in a medium skillet over medium-high heat.  Add the onion and cook, stirring a few times until softened, 3 to 5 minutes.  Add the garlic and cook for 1 minute.  Remove from the heat and let cool.

In a food processor, combine artichoke hearts, spinach, sour cream, mayo, cream cheese, mozzarella, salt and pepper.  Process until smooth.  Add the cooled onion mixture and pulse a few times to combine.  At this point, you can refrigerate the dip in an airtight container for up to 3 days before baking it.

Transfer the mixture into an 8-inch glass square baking dish or 9-inch glass pie plate that has been lightly coated with cooking spray.  Bake until heated through, 20 to 25 minutes.  Serve hot.  YIELD:  12 servings

**Ellie Krieger makes recipes that are lighter in fat and calories but just as good as the real thing.

**If you don't own a food processor or just don't feel like using one - just mix it really well.  Who cares if it's not smooth!