Spinach and Artichoke Dip

This slim version of the classic artichoke dip will be a hit at your holiday party.
To make things easier, you can make it ahead of time, wrap it with foil and then freeze it (unbaked) for up to 2 months. When ready to serve place in the oven, covered at 400 degrees for 45 minutes or until bubbling.

Ingredients

½ cup yellow onion, minced
1 teaspoon garlic, minced
¾ cup frozen spinach, thawed and drained
4 large basil leaves, minced
2 cups parmesan cheese
2 1/3 cup or 12 oz artichoke heats, roughly chopped (you can use frozen)
2 Tablespoons light sour cream
1/3 cup light cream cheese
2 Tablespoons olive oil mayonnaise
½ cup sun dried or fresh tomatoes, diced

Directions

Pre-heat your oven to 375 degrees.
In a large mixing bowl mix together onion, garlic, spinach, basil, parmesan cheese, artichokes, sour cream, cream cheese mayo and salt and pepper.
Spread mix into a 9″x9″ baking dish and bake for 10 minutes, take out of the oven and top with tomatoes of choice. Place back in the oven and finish baking for 10-15 minutes or until bubbling.

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