Ingredients
1 small onion, finely chopped2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry1 package (8 ounces) fat-free cream cheese, cubed1 cup reduced-fat sour cream1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped3/4 cup grated Parmesan cheese1/4 teaspoon salt1/8 teaspoon pepper1/8 to 1/4 teaspoon crushed red pepper flakes1/4 cup shredded reduced-fat cheddar cheeseAssorted reduced-fat melba toast or pita chips
Preparation
In a large nonstick skillet coated with cooking spray, cook and stir onion until tender. Add spinach; cook and stir over medium heat until heated through. Reduce heat to low; stir in cream cheese and sour cream. Add artichoke hearts, Parmesan cheese, salt, pepper and red pepper flakes; cook for 1-2 minutes or until heated through.
Transfer to an ungreased 1-1/2-qt. microwave-safe dish; sprinkle with cheddar cheese. Cover and microwave on high for 2-3 minutes or until cheese is melted. Serve warm with melba toast or pita chips.
