Spinach and Artichoke Dip

Ingredients

• 2 spray(s) cooking spray
• 1/2 pound(s) fresh spinach, baby leaves, washed and dried*
• 1 1/2 cup(s) canned artichoke hearts without oil, drained
• 1 clove(s) garlic clove(s), minced (or more to taste)
• 1/2 tsp crushed red pepper flakes, or to taste
• 1/2 tsp table salt
• 1/2 cup(s) grated Parmesan cheese
• 1/2 cup(s) reduced-fat sour cream
• 4 oz low fat cream cheese, at room temperature

Instructions

1. Preheat oven to 350° F. Coat a 7 1/2-inch deep-dish glass or ceramic pie plate (or oval oven-proof dish) with cooking spray.
2. In a food processor, combine spinach, artichokes hearts, garlic, red pepper flakes, salt, Parmesan cheese, sour cream and cream cheese; puree until smooth. Using a spatula, scrape dip into prepared dish; smooth top into an even layer. Bake until golden on top, about 20 to 30 minutes, depending on desired doneness. Serve warm.

Notes

Yields about 1/4 cup per serving.

If your food processor isn't big enough to accommodate the spinach, either chop the spinach roughly or work in batches. If you don't have fresh spinach on hand, try frozen.