Ingredients
1 box chopped frozen spinach, thawed
2 cans artichoke hearts in water, drained and chopped
the juice of 1 lemon
1 medium onion, chopped fine
1 clove garlic, minced
1 few drops of tabasco sauce (optional)
2 Tbsp reduced-fat mayonnaise
2 Tbsp sour cream
1 bag shredded (~12 oz) cheese blend (such as asiago, cheddar, parmesan and mozzarella) - reserving a handful for sprinkling on top before baking
wheat crackers, french loaf or sliced sour dough bread for dipping
Preparation
In a large bowl blend chopped spinach, artichoke hearts, and lemon juice (and a few drops tabasco if desired). Set aside. Lightly saute the chopped onion in olive oil til nearly translucent and add garlic 1 minute before removing from heat. Add sauteed veggies to spinach/artichoke mixture. Add the mayo, sour cream, and shredded cheese til well-blended. Spread into an oiled casserole dish, sprinkle with a handful of leftover cheese and bake at 350 til lightly brown and bubbling, about 45 minutes.
