Ingredients
2 spray(s) cooking spray
1/2 pound(s) 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) (medium)
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
Preparation
Preheat oven to 350ºF.
Coat a 7 1/2-inch deep-dish glass or ceramic pie plate (or oval oven-proof dish) with cooking spray.
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.
