Ingredients
Directions:
Lightly coat a large nonstick pan with spray and warm over medium heat. Add the onions and cook, stirring, for 5 min. or until soft. Stir in the spinach and cook for 5 min. or until heated through. Reduce the heat to low and stir in the cream cheese and sour cream just until blended and smooth. Throw in the Permasian and artichokes until blended. Remove from heat and stir in the salt, black pepper, and red-pepper flakes.
Transfer to a 1 1/2 qt. mircrowaveable bowl and top with Monterey Jack. Microwave for 2-3 min., or just until the cheese is melted. Serve warm and enjoy!
- 1 small onion, minced
- 2 pkgs. frozen chopped spinach (10 oz. thawed and squeezed dry)
- 8 oz. fat-free cream cheese
- 1 c. reduced fat-free sour cream (8 oz.)
- 3/4 c. freshly grated Parmesian cheese (3 oz.)
- 1 can water-packed artichoke hearts (14 oz.), drained and chopped
- 1/4 tsp. salt
- 1/8 tsp. ground black pepper
- 1/8 tsp. crushed red-pepper flakes
- 1 c. shredded reduced-fat Monterey Jack cheese (4 oz.)
Directions:
Lightly coat a large nonstick pan with spray and warm over medium heat. Add the onions and cook, stirring, for 5 min. or until soft. Stir in the spinach and cook for 5 min. or until heated through. Reduce the heat to low and stir in the cream cheese and sour cream just until blended and smooth. Throw in the Permasian and artichokes until blended. Remove from heat and stir in the salt, black pepper, and red-pepper flakes.
Transfer to a 1 1/2 qt. mircrowaveable bowl and top with Monterey Jack. Microwave for 2-3 min., or just until the cheese is melted. Serve warm and enjoy!
