Reduced-Fat Spinach Artichoke Dip

• 1 whole Sweet Onion, Chopped
• 3 Tablespoons Light Margarine
• 5 cloves Garlic, Finely Minced
• 16 ounces, weight Frozen Chopped Spinach (Thawed, Drained)
• 8 ounces, weight Reduced-fat Or Fat-free Cream Cheese, Room Temperature
• 1/4 cups Shredded Parmesan Cheese
• 3 pinches Red Pepper Flakes, to taste
• 1 teaspoon Freshly Ground Black Pepper, To Taste
• 1 jar (about 6 Oz.) Artichoke Hearts, Drained, Rinsed, & Chopped
• 12 ounces, weight Reduced-fat Or Fat-free Sour Cream
• 1/4 cups Reduced-fat Monterey Jack Cheese (optional)

1. Preheat oven to 350 degrees.
2. Saute chopped onions in margarine until translucent, about 3 to 4 minuntes.
3. Add garlic and saute for 1 more minute.
4. Add spinach and saute until just warmed through.
5. Add cream cheese and cook until fully incorporated.
6. Add parmesan cheese and stir until melted.
7. Sprinkle red pepper flakes and fresh ground black pepper, to taste.
8. Remove from the stove and add artichoke hearts and sour-cream.
9. Pour into an oven-proof dish and top with Monterey Jack cheese, if using (I usually skip the Monterey Jack if I am taking this dip to a potluck because as it cools, the cheese on top solidifies and impedes dipping).
10. Bake at 350 degrees for 15 minutes.
11. I serve this with Staceys Pita chips (Naked or Garlic-Parmesan), baked tortilla chips, or tri-colored pepper strips.
12. You will never bring home leftovers!

sweet onion, light margarine, garlic, cream cheese, parmesan cheese, red pepper, freshly ground black pepper, hearts, sour cream, cheese

Taken from tastykitchen.com/recipes/appetizers-and-snacks/reduced-fat-spinach-artichoke-dip/ (may not work)