I have truly turned into a wimp. It’s freezing in Los Angeles, 31 degrees at night and 50 degrees during the day. I know I will get a lot of flack from my Denver friends….. I lived in New York for years and managed, but this feels colder. When I bought my car, it came with heated seats. I thought that’s ridiculous in LA. Well, today it was not so ridiculous!
I decided to post a recipe which is comforting and warms you up – hot artichoke dip! One of my personal, all-time favorites.
Warm Spinach & Artichoke Dip
1 Tbs canola oil
1 medium onion, finely chopped (about 1 1/2 cups)
3 cloves garlic
1 (9 oz) package artichoke hearts, defrosted, rinsed and dried
1 (10 oz) package frozen chopped spinach, defrosted, excess liquid squeezed out.
1/2 cup reduced fat sour cream
2 Tbs mayonnaise
1/2 cup (4 oz) Neufchatel cheese (reduced-fat cream cheese)
2 oz (about 1/2 cup) shredded part-skim mozzarella cheese
1/2 tsp salt
1/4 tsp fresh ground pepper
Preheat oven to 375°.
Heat the oil in a sauté 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.
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.
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.