creamy spinach-artichoke dip


servings: 6

ingredients

Cooking spray

2 tablespoons olive oil

1 medium yellow onion finely diced

1 garlic clove minced

1 10-ounce box of chopped frozen spinach thawed and squeezed dry

1 10-ounce can artichoke hearts drained and chopped

2 teaspoons Worcestershire sauce

1 to 2 dashes of Tabasco

½ cup crumbled reduced fat feta

½ cup low fat sour cream

Freshly ground pepper

Salt

3 tablespoons freshly grated Parmesan cheese

Pumpernickel or rye toast for serving

instructions

1

Preheat the oven to 375°F. Lightly spray an 8-inch-square baking pan with cooking spray.

2

Heat the olive oil in a medium skillet over medium heat. Add the onion and cook, stirring often, just until beginning to soften, about 1 minute. Stir in the garlic. Add the spinach, artichokes, Worcestershire sauce, and Tabasco. Cook, stirring often, just until heated through, about 1 minute. Remove from the heat and stir in the feta and sour cream. Season with salt and pepper. Spread in the baking dish and sprinkle with the Parmesan on top.

3

Bake until the dip is bubbling and lightly browned, 20 to 25 minutes. Serve hot, with the toast.

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