Warm Spinach, Artichoke and Roasted Red Pepper Dip
1 tbsp canola oil
1 medium onion finely chopped (a/b 1 1/2 cups)
3 cloves of garlic chopped
1 (9 oz) pckg artichoke hearts, rinsed, and dried
1 (10 oz) pckg frozen chopped spinach defrosted and squeezed of all liquid
1/2 cup reduced fat sour cream
2 tbsp mayo
4 oz reduced fat cream cheese
2 oz (about 1/2 cup) mozzarella cheese
1/2 tsp salt
1/4 tsp fresh ground pepper
1 or 2 Roasted red peppers
Preheat oven to 375.
Saute the onions in the canola oil. When they are tender and translucent, add the garlic. Saute and then remove from heat.
If using fresh red peppers, go ahead and cut, deseed and place them meat side down on a cookie sheet. Brush tops with olive oil. Broil them until the skin is blistered and then put them immediately in a tupperware or bowl that you can seal completely. Let them cool and then peel the skins off. If using jarred, then just add them and all the remaining ingredients into a food processor and pulse until smooth. Add cooled onion and garlic next.
Transfer mixture into an 8 inch dish or 9 inch pie plate that has been lightly greased. Bake for 15 to 20 minutes or until heated through. Serve with pita wedges or crudites.
