Warm Spinach And Artichoke Dip

• 1 tablespoon canola oil
• 1 medium onion, finely chopped (about 1 1/2 cups)
• 3 garlic cloves
• 1 (9 ounce) package artichoke hearts, defrosted, rinsed and dried
• 1 (10 ounce) package frozen chopped spinach, defrosted, excess liquid squeezed out
• 1/2 cup reduced-fat sour cream
• 2 tablespoons mayonnaise
• 1/2 cup neufchatel cheese (reduced-fat cream cheese)
• 2 ounces about 1/2 cup shredded part-skim mozzarella cheese
• 1/2 teaspoon salt
• 1/4 teaspoon fresh ground pepper

1. Preheat oven to 375 degrees F.
2. Heat the oil in a saute pan over medium heat. Add onions and cook stirring occasionally, 4 to 5 minutes. Add garlic and cook an additional 3 to 4 minutes, or until onions are light golden but not browned. Remove from heat and cool.
3. In the bowl of a food processor combine artichoke hearts, spinach, sour cream, mayonnaise, Neufchatel, mozzarella and salt and pepper. Process until smooth. Add cooled onion-garlic mixture to the food processor and pulse a few times to combine.
4. Transfer mixture into an 8-inch glass square baking dish or 9-inch glass pie plate which has been lightly sprayed with cooking spray. Bake for 15 to 20 minutes or until heated through. Serve with pita wedges or crudites.

canola oil, onion, garlic, liquid squeezed out, sour cream, mayonnaise, neufchatel cheese, mozzarella cheese, salt, fresh ground pepper

Taken from www.food.com/recipe/warm-spinach-and-artichoke-dip-413301 (may not work)