creamy spinach-artichoke dip
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
3 tablespoons freshly grated Parmesan cheese
Pumpernickel or rye toast for serving
Preheat the oven to 375°F. Lightly spray an 8-inch-square baking pan with cooking spray.
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.
Bake until the dip is bubbling and lightly browned, 20 to 25 minutes. Serve hot, with the toast.