Warm Spinach and Artichoke Dip

INGREDIENTS:

• 1 tablespoon CannaOil (see #41cblog for recipe)
• 1 medium onion, finely chopped (about 1 1/2 cups)
• 3 cloves garlic
• 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 infused mayonnaise (see #41cblog for recipe)
• 1/2 cup (4 ounces) 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
• Pita wedges or crudites, for serving

INSTRUCTIONS:

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

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