Hot Artichoke Spread
cup finely chopped onion (1 large)
2 cloves garlic, minced
1 tablespoon butter
2 8-ounce packages reduced-fat cream cheese (Neufchatel), softened
1-1/2 cups grated Parmesan cheese
1/4 cup milk
1/4 cup light mayonnaise
1/4 cup light dairy sour cream
1/4 teaspoon ground black pepper
3 cups chopped fresh spinach leaves
1 14-ounce can artichoke hearts, drained and chopped
Bagel chips, crostini, or sliced French bread
Directions
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Preheat oven to 350F. In a 10-inch skillet, cook onion and garlic in hot butter over medium heat for 3 to 4 minutes or until tender. Set aside to cool.
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In a large bowl, stir together cream cheese, Parmesan cheese, milk, mayonnaise, sour cream, and pepper. Stir in spinach, artichoke hearts, and the onion mixture. Spread cheese mixture in the bottom of a 10-inch deep-dish pie plate.
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Bake in the preheated oven for 30 to 35 minutes or until heated and top begins to brown. Serve with bagel chips, crostini, or French bread. Makes about 40 (2-tablespoon) servings.
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Make-Ahead Directions: Prepare as above through Step 2. Cover and chill for up to 24 hours. Uncover and bake in a 350F oven as directed about 40 minutes or until bubbly.
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Hot Feta Cheese and Olive Spread: Prepare as above in Step 1. In Step 2, substitute 1 cup crumbled feta cheese with basil and tomato for 1 cup of the Parmesan cheese; substitute 1/2 cup halved, pitted kalamata olives for the artichoke hearts; and add 2 tablespoons snipped fresh basil. Continue as above in Step 3. If desired, serve with Toasted Pita Bread Wedges.
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Hot Sausage and Mushroom Spread: Prepare as above in Step 1, except omit the butter and cook 8 ounces bulk hot Italian sausage, 2 cups sliced fresh mushrooms, and 1/2 cup chopped green or red sweet pepper with the onion and garlic; drain off fat. Set sausage mixture aside to cool. For Step 2, substitute 1 cup shredded mozzarella cheese for 1 cup of the Parmesan cheese and omit the artichoke hearts.