Categories: appetizer, not tried, vegetarian

Ingredients

• 20 oz. baby spinach
• 1 T extra virgin olive oil
• 1 large onion, finely chopped
• 2 cloves garlic, finely chopped
• 3 oz reduced-fat cream cheese
• 9 oz artichoke hearts, chopped
• 1/4 reduced-fat mayonnaise
• 3 ounces gruyere cheese

Directions

1. In a large nonstick skillet, bring 1 cup water to a boil. Add the spinach, 5 oz at a time, and stir until wilted, about 3 minutes; drain. Rinse with cold water, squeeze out as much liquid as possible, then coarsely chop. Rinse the skillet.

2. Preheat the oven to 400F degrees. In the skillet, heat the olive oil over medium-heat. Add the onion and cook, stirring occasionally, until softened, about 8 minutes. Stir in the garlic, 3/4 teaspoon salt and 1/2 teaspoon pepper; cook for 2 minutes.

3. Stir in the cream cheese, mash untill smooth. Stir in the spinach, artichokes, mayonnaise and two-thirds of the gruyere. Transfer to baking dish. Top with remaining gruyere.

4. Bake until golden-brown and bubbling, 15 – 20 minutes. Serve warm with bread, vegetables or chips.

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