Ingredients

• 1 spray cooking spray
• 1 tbsp unsalted butter
• 1 cup uncooked onions, chopped, finely chopped
• 2 medium garlic cloves, minced
• 10 oz chopped frozen spinach, thawed, drained and squeezed dry
• 8 oz canned water chestnuts, sliced, drained and coarsely chopped
• 14 oz canned artichoke hearts without oil, quartered, drained and coarsely chopped
• 8 oz Neufchâtel cheese, (reduced-fat cream cheese)
• 8 oz reduced-fat sour cream
• 4 oz 50% reduced fat sharp cheddar cheese, shredded (1 cup)
• 1 tsp hot pepper sauce
• ½ tsp table salt
• ¼ tsp black pepper
• 1 tbsp fresh parsley, finely chopped

Instructions

1. Preheat oven to 350°F. Coat an 1 1/2-quart casserole or 11x7-inch baking dish with nonstick spray.
2. Melt butter in large nonstick skillet over medium heat. Add onion and garlic; cook, stirring, until tender, about 5 minutes. Add spinach, water chestnuts, and artichoke hearts; cook 2 minutes. Stir in cream cheese, sour cream, 1/2 cup Cheddar, the pepper sauce, salt, and black pepper, stirring until cheese melts.
3. Spoon dip mixture into prepared baking dish. Sprinkle with remaining 1/2 cup Cheddar. Bake until heated through, about 20 minutes. Sprinkle with parsley.
4. Serving Size: 1/4 cup.
5.