Hot Spinach Artichoke Dip

See related blog post for instructions on making homemade pita chips to go with the dip.

In a large nonstick skillet coated with nonstick cooking spray, cook and stir the onion until it’s tender. Add the spinach; cook and stir over medium heat until it’s heated through. Reduce heat to low; stir in cream cheese and sour cream. When they’ve thoroughly melted, add the artichoke hearts, Parmesan cheese, salt, pepper, and red pepper flakes. Cook for another few minutes or until heated through.

At this point I like to refrigerate it overnight to let the flavors mingle. When you get ready to serve it, transfer to an ungreased 1 1/2-quart microwave-safe dish; sprinkle with cheddar cheese. Cover and microwave on high for 2-3 minutes or until cheese is melted.

Gluten-free variation – serve with rice crisps.

Nutrition (1/4 cup): 71 cal, 3g fat, 2g sat fat, 9mg cholesterol, 342mg sodium, 6g carbs, 2g fiber, 6g protein.

This recipe modified from Taste of Home Light and Tasty 2003.